Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperature for confirming those fried.food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 30℃ were monitered. The POV, AV of oil, and total viable count were greatly changed depending on storage temperature during storage. Those factors can be effectively used for shelf-life determination. Following POV, AV and total bacterial count tested of each sample, shelf-life can be suggested as within 1 day at 30℃, 2-3 days at 15-20℃ and over 5 days at 5℃.

• 신동화(전북대학교 식품공학과) | Dong-Hwa Shin
• 안은숙 | Eun-Sook Ahn
• 조은자(전북대학교 농업개발 대학원) | Eun-Ja Jo