패스트푸드점 튀김식품의 안전성 평가
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2004.06
- 5페이지/ 어도비 PDF
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 19권 / 2호
ㆍ저자명 : 박건용, 정보경, 김애경, 박경애, 조성자, 곽재은, 장민수, 배청호, 조남준
영어 초록
This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals - Pb, Hg and Cd - were included small quantity.
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