フライ油の老化に関るす研究 (第1報) : フライ油の変敗度と揚げものの変敗速度

概要

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The present investigation was undertaken to discuss the accelerated deterioration of fried potato chips by the different rancidity of oils. The stability of these frying oils, non-rancid (N), slightly rancid (MR) and comparatively large rancid cotton seed oils (VR), were ranked as follows : N>MR>VR. The potato chips fried by these oils were stored at 15°C and 40°C for 30 days, while the respective accelerated deteriorations were periodically measured by means of peroxide value, carbonyl value and conjugated dienoic acid contents. The results are as follows, 1) N chips were very stable and showed a slight difference of deterioration at 15°C and 40°C. 2) As for the MR and VR chips, marked difference appeared between the storages at 15°C and 40°C, but similar deterioration tendencies have been observed and no significant difference appeared in the storages at the same temperature. Based on these results, it seems reasonable to assume that the deterioration of fried products are highly accelerated by the rancid oils regardless of their rancidity, and it is not desirable to add fresh oil to the frequetly used oil in a usual manner.
社団法人日本油化学会の論文