튀김온도에서 가열한 우지 중의 콜레스테롤 산화 생성물
(주)코리아스칼라
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- 2023.04.05
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- 1994.12
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 9권 / 4호
ㆍ저자명 : 양주홍, 김종승, 신효선
영어 초록
The oxidation of cholesterol in tallow heated at three frying temperatures, 130, 150 and 180℃ was studied by assaying cholesterol oxidation products(COP) by GC-MS. The correlation between levels of COP and changes of physicochemical parameters (peroxide value, polymer, polar components and dielectric constant) in tallow heated were studied. As temperature increased, the amount of cholesterol was decreased proportionally with heating time. However, the levels of COP did not increase considerably with increased frying temperature. The rate of cholesterol disappearance was the greatest at 180℃ and the smallest at 130℃. Larger amounts of COP formed were found at 150℃ than at 180℃. The levels of COP formed in tallow heated showed highly correlation with(r=0.94, n=30, p$lt;0.01) polymer, polar components and dielectric constant, respectively.
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