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- Totani Nagao
- Faculty of Nutrition, Kobe-Gakuin University
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- Tateishi Sayuri
- Faculty of Nutrition, Kobe-Gakuin University
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- Mori Terutoshi
- Faculty of Nutrition, Kobe-Gakuin University
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- Hammond Earl G.
- Department of Food Science and Human Nutrition, Iowa State University
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抄録
We reported previously that in oils used for frying by commercial establishments, a high correlation was observed among their Gardner colors, polar compound contents (PC), carbonyl values (CV) and acid values (AV). However, this was not true for frying oils used in hospitals. In the present study, oils that had been used for deep-frying in hospital kitchens were collected and assayed for PC, CV, AV, and Gardner color value to determine the reason for the differences from oil used in commercial establishments. Hospitals were selected so that variation in the number of inpatients, frying oil fatty acid composition, and frying frequency was obtained. As previously observed, we did not find good correlations between the color of the frying oil and the PC, CV or AV, respectively. The extent of oxidation in batches of oil repeatedly used for deep-frying was in the following order: soybean oil > blended oil > canola oil. After use in deep-frying, where the oxygen content goes effectively to zero, allowing the oil to stand at room temperature resulted in the quick and steady absorption of oxygen until it returned to its initial content. In addition to the effect of thermal treatment of oil, standing time between usages is a significantt cause of oxidation.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 61 (11), 601-607, 2012
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679069791360
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- NII論文ID
- 130004800042
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- NII書誌ID
- AA11503337
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- COI
- 1:STN:280:DC%2BC3s7itVCrsw%3D%3D
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 024025728
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- PubMed
- 23138249
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可