In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value, peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).

• 김영국(전남보건환경연구원 농축산물분석과) | Y.G. Kim
• 임태곤(전남보건환경연구원 농축산물분석과) | T.G. Im
• 오금순(전남보건환경연구원 농축산물분석과) | K.S. Oh
• 김지인(전남보건환경연구원 농축산물분석과) | J.I. Kim
• 임현철(전남보건환경연구원 농축산물분석과) | H.C. Lim
• 박종태(전남보건환경연구원 농축산물분석과) | J.T. Park
• 김순천(전남보건환경연구원 농축산물분석과) | S.C. Kim
• 홍석순(전남보건환경연구원 농축산물분석과) | S.S. Hong