Article

Determining the reuse of frying oil for fried sweet and sour pork according to type of oil and frying time

Jung Min Park1, Jongho Koh2, Jin Man Kim1,*
Author Information & Copyright
1Konkuk University, Seoul 05029, Korea.
2Korea polytechnic university, Chungcheongnamdo 32940, Korea.
*Corresponding Author: Jin Man Kim, Konkuk University, Seoul 05029, Korea. E-mail: jinmkim@konkuk.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 06, 2020 ; Revised: Jun 24, 2020 ; Accepted: Jul 14, 2020

Published Online: Jul 15, 2020

Abstract

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

Keywords: frying oil; sweet and sour pork; acid value; peroxide value; oil reuse


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

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