title: [Hygienic status of deep fried oils in 1998 and the contrast with 10 years ago].
abstract: The hygienic status and influence factors of deep fried oil were studied. The samples from 29 individual producers, 38 state-operated or cooperated restaurants and 30 joint-invested enterprises were collected to investigate the hygienic condition on the spot, and to analyze the acid value(AV), carbonyl value (COV) and polar compound(PC) with national standard methods(GB). The data showed that the degree of rancidity of the deep fried oils varied with different types of oil, refinement of oil and the kind of fried food. Comparing with the results obtained a decade ago, COV was decreased while PC was increased. It was suggested: (1) to specify some types of oil for flying foods; (2) to develop some quick methods for checking fried oil; (3) to improve the method for detecting PC for solid oil at ordinary (indoor) temperature; (4) to study the quality and safety of fried foods prepared by solid oils.
authors.affiliation: Department of Public Health, Tianjin Medical University, Tianjin 300070, China.
authors.forename: W
authors.initials: W
authors.lastname: Zhang
authors.forename: Y
authors.initials: Y
authors.lastname: Wu
authors.forename: L
authors.initials: L
authors.lastname: Shi
authors.forename: S
authors.initials: S
authors.lastname: Che
mesh_terms: D000143:Acids / Q000032:analysis; D004042:Dietary Fats, Unsaturated / Q000009:adverse effects* / Q000032:analysis; D005513:Food Inspection; D006358:Hot Temperature; D013696:Temperature
chemical_list: D000143:Acids; D004042:Dietary Fats, Unsaturated