Table 2. Change of peroxide value of frying oil and sweet and sour pork with reusing times
Frytime/day | Frying oil | Frying food |
Soybean oil | Lard | Canola oil | Palm oil | Soybean oil | Lard | Canola oil | Palm oil |
Unused oil1) | 0.20–1.00jABC | 0.20–1.90lmnABC | 0.10–0.90kiABC* | 0.70–1.40hABCD | | | | |
1 t/0 d | 1.66±0.29jC | 10.80±0.04jA | 0.690±0.00klD | 6.27±0.06gB | 6.80±0.60kB | 7.43±0.05iA | 7.49±0.10iA | 7.36±0.15efAB |
10 t/1 d | 4.73±035iC | 17.59±0.35iA | 3.58±0.03jD | 6.34±0.15gB | 15.33±0.50iA | 12.86±1.10hB | 4.40±0.80jD | 9.08±0.28cdC |
20 t/2 d | 14.50±0.51gA | 8.46±0.05kB | 5.33±0.11iD | 6.30±0.11gC | 11.16±0.63jB | 13.03±2.15hAB | 13.80±1.21gA | 6.40±0.60fC |
30 t/3 d | 11.60±0.40hB | 19.86±0.11hA | 7.10±0.30hC | 7.50±0.02fC | 30.20±0.00gA | 26.33±0.75gB | 11.40±0.69hC | 8.11±1.05deD |
40 t/4 d | 22.50±0.00fB | 31.23±0.20fA | 17.73±0.25gC | 7.90±0.17efD | 26.40±0.87hB | 33.29±0.25fA | 19.76±0.75fC | 9.33±0.41cdD |
50 t/5 d | 32.40±0.85eB | 28.00±0.00gC | 34.30±0.95fA | 8.24±0.05eD | 44.13±0.23fA | 26.40±1.24gC | 36.13±1.10eB | 8.93±0.85cdeD |
60 t/6 d | 52.13±0.46cB | 54.46±0.41dA | 51.30±0.26dC | 8.16±0.28efD | 53.40±0.52eB | 56.26±0.46dA | 45.60±1.03dC | 10.20±1.41cD |
70 t/7 d | 54.66±0.23bA | 49.93±0.70eB | 46.00±0.65eC | 9.23±1.05dD | 54.93±0.23dA | 50.56±0.60eB | 47.16±1.05dC | 10.50±1.08cD |
80 t/8 d | 48.33±1.61dC | 63.73±0.64bA | 54.46±0.40cB | 10.33±0.80cD | 64.10±1.05bB | 61.70±0.86cC | 69.33±0.90bA | 13.66±0.61bD |
90 t/9 d | 51.43±2.57cC | 60.20±0.91cA | 56.53±0.75bB | 13.53±0.83bD | 57.73±0.46cC | 66.20±1.11bA | 63.60±1.44cB | 13.53±0.25bD |
100 t/10 d | 65.83±1.45aB | 70.20±1.90aA | 62.50±0.55aC | 14.70±0.70aD | 78.40±1.21aB | 82.60±1.58aA | 78.90±1.27aB | 16.83±1.72aC |
All values are mean SD of three replicates.
Storage period with unused oil during 10 days during the 10 days.
Means within a column with different letters are significantly different (p<0.05).
Means within a row column with different letters are significantly different (p<0.05).