Quality assessment of packaged fried foods during storage based on oven storage test

Summary Packaged fried foods have been appreciated worldwide, so monitoring quality deterioration during storage is very crucial. Twelve types of commercial packaged fried foods were selected to determine quality parameters such as moisture content ( MC ), hardness ( HN ), acid value ( AV ), peroxide value ( PV ), carbonyl value ( CV ), dielectric constant ( DC ), fatty acid compositions ( FAC ) and acrylamide ( AA ) every 3 days by Schaal oven tests. MC and HN showed a linear relationship with high correlation coefficient ( R ≥ 0.821). PV increased from 2.65–8.51 meq/kg to 5.97–59.90 meq/kg. DC was highly correlated with MC , HN , PV , CV and AV ( p ≤ 0.05). The content of unsaturated fatty acids slightly decreased, whereas that of saturated fatty acids marginally increased. AA content increased slightly during storage and varied from 43.07 to 226.82 μg/kg. These results revealed that DC can be used as an evaluation index of the quality deterioration of packaged fried foods during storage.