강릉지역 시판 튀김음식의 지방산조성 및 산패에 관한 연구 = Fatty Acid Composition and Lipid Oxidation of Commercial Deep-fat Fried Foods in Kangreung

다국어 초록 (Multilingual Abstract)

The purpose of this study was to investigate the fatty acid composition and the rancidity of commercial deep-fat fried foods in Kangreung. the 7 kinds of samples were purchased form snack corners in 3 markets at AM 10 and PM 6 o'clock. The acid value, peroxide value and TBA value of the deep-fat fried foods were determined and the fatty acid composition were analyzed. The range of acid value was 0.45∼1.79, that of peroxide value was 1.24∼8.64meq/㎏,and that of TBA value was 12∼140 in all samples. There was significant difference in most of all samples by purchasing time and kinds of samples. But there was not specific tendency by purchasing times in each sample. Most of the acid value, peroxide value and TBA value of the samples fried with meats or sea foods showed higher value than the that of samples fried with vegetables or seaweeds. The fatty acid composition of the total lipids in the deep-fat fried foods were similar to one another. The major fatty acids were linoleic acid(C18 : 2) , oleic acid(C18 : 1) in order of content. Minor fatty acids were palmitic acid(C16 :0), linolenic acid(C18 : 3), stearic acid (C18 : 0) in order of content. the P/S ratio was the range of 2.12/1∼4.71/1 and the that of the samples fried with meats was the highest among samples. so there was the same tendency in this result between the chemical properties(acid value, peroxide value, TBA Value) and fatty acid composition. As a result of acid value and peroxide value in this study, the commercial deep-fat fried foods in Kangreung was safety.