논문 상세보기
pp.407-411
본 연구는 냉동 오징어튀김 제품을 단체급식에서 대량튀김 조리하면서 대두유에서 발생하는 휘발성 알데히드류를 측정함으로써 대량 조리가 진행됨에 따라 발생하는 대두유의 품질저하를 평가하고자 하였다. 휘발성 알데히드류는solid phase micro-extraction(SPME)과 gas chromatography-mass spectrometry(GC-MS)을 이용하여 분석되었으며pentanal, hexanal, heptanal, (E)-2-heptenal, octanal, (E,E)-2,4-heptadienal, (E)-2-dodecenal, nonanal, (E)-2-nonenal,decanal, (E,E)-2,4-nonadienal, 4-oxononanal, 2-decenal,undecanal, (E,E)-2,4-decadienal, 2-undecenal 등 총 16가지 성분들이 검출되었다. 대조군인 미사용 대두유에서는 9가지성분들만이 소량 검출되었으며, pentanal, hexanal, (Z) or(E)-2-heptenal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal 등5가지 알데히드는 튀김사용 횟수 3회 이상에서 유의적으로증가하였고, (E)-2-dodecenal, nananal, (E)-2-nonenal, 4-oxononanal, (Z) or (E)-2-decenal, (E,E)-2,4-decadienal, 2-undecenal 등 7가지 알데히드는 대조군에 비해 튀김사용횟수 1회에서부터 유의적 차이를 보였으나 그 후 튀김횟수 증가에 따른 유의적 증가는 없었다.
Changes in the contents of volatile aldehydes due to lipid oxidation in soybean oil during the deep-fat frying offried squid rings were determined using solid phase micro-extraction (SPME) and gas chromatography-mass spec-trometry (GC-MS). A total of 16 aldehydes such as pentanal, hexanal, heptanal, (Z) or (E)-2-heptenal, octanal,(E,E)-2,4-heptadienal, (E)-2-dodecenal, nonanal, (E)-2-nonenal, decanal, (E,E)-2,4-nonadienal, 4-oxononanal, (Z) or(E)-2-decenal, undecanal, (E,E)-2,4-decadienal, and 2-undecenal were identified in the soybean oil during frying pro-cess in mass food service. The relative contents of five aldehydes such as pentanal, hexanal, (Z) or (E)-2-heptenal,(E,E)-2,4-heptadienal, and (E,E)-2,4-nonadienal were significantly increased in the frying oil used over 3 times.Also, there were significant differences in the relative contents of the seven aldehydes such as (E)-2-dodecenal, nan-anal, (E)-2-nonenal, 4-oxononanal, (Z) or (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal between control andused soybean oil.
