대한영양사협회학술지 (Journal of the Korean Dietetic Association)
- 제4권1호
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- Pages.99-108
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- 1998
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
학교급식에서의 닭튀김 방법에 따른 튀김유와 튀김닭의 이화학적 특성
Effect of Frying Methods of Chickens on the Physicochemical Properties of Frying Oil and Fried Chickens in the School Foodservice
- No, Gyeong-A (Dept. of Food Science and Nutrition, Dankook University) ;
- Kim, Na-Yeong (Dept. of Food Science and Nutrition, Dankook University) ;
- Jang, Myeong-Suk (Dept. of Food Science and Nutrition, Dankook University)
- 발행 : 1998.02.14
초록
The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin