The purpose of this study was to investigate the effects of contact-dehydrating sheets on preferences for fried food and the deterioration of frying oil. Mackerel or chicken breast were dehydrated by wrapping with the contact-dehydrating sheets at 4 • C for 1.5 h and subsequently fried at 180 • C for 3 min; those were referred to as the dehydrated samples. The same fried materials not wrapped with the contact-dehydrating sheets were referred to as the control. The frying procedure was repeated 15 times under the above conditions and the amount of frying oil was adjusted to 1000 g by addition of new oil each time. Sensory analysis showed that the dehydrated samples were preferred to the control. Acidic values, anisidine values and E values of the frying oil used for the dehydrated mackerel were significantly lower than for that used for preparing the control. These results indicate that the use of contact-dehydrating sheets for the dehydration of the frying materials was effective in both significantly increased preference for the fried food and the retardation of the deterioration of the frying oil.
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