1. 오징어튀김의 산가는 0.73∼1.91였고 고구마튀김은 0.33∼1.03 범위였으며 구입시간대별, 장소별 시료간의 유의차는 없었다. 2. 오징어튀김의 과산화물가는 3.26∼8.23였고 고구마튀김은 3.45∼11.63이었으며 구입시간대별, 장소별 유의차는 없었다. 3. 오징어튀김의 TBA가는 50.03∼132.27이었고 고구마튀김은 30.63∼112.83였으며, 백화점것의 10시것과 18시것간에서는 유의적차가 나타나 18시것의 TBA가 낮았다. 4. 오징어튀김과 고구마튀김은 비교한 산가 및 TBA가는 고구마튀김쪽이 낮게 나타났으며 유의적이었다. 5. 관능검사결과 모든 항목에서 구입시간대별 시료간 유의차는 없었으며 장소별로는 유의적이었다. ①오징어튀김의 기름진 맛은 백화점, 학교근처, 시장의 것 순으로 백화점 것의 맛이 덜 기름졌으며 고구마 튀김의 맛은 백화점과 학교 근처것은 비슷했으며 시장의 것이 더 기름졌다. ② 냄새는 오징어 고구마튀김 모두 백화점, 학교근처, 시장의 것 순으로 백화점것이 ?내가 덜 났다. ③ 색은 오징어 고구마튀김 모두 백화점과 학교근처것은 엷은편이며 시장것은 진한편이었다. ④전체적인 맛도 오징어 고구마튀김 모두 백화점 학교근처 시장의 것 순으로 백화점의 것이 좋은 것으로 나타났다. ⑤ 전체적인 맛에 가장 영향을 미치는 요소는 냄새인 것으로 나타났다.

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and sweetpotato) in Incheon city. The samples were collected from 3 snack corners in department store, near-college and market, and at 10, 14 and 18 o`clock. The Acid Value, Peroxide Value and TBA Value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73∼1.91 on cuttlefish and 0.33∼1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26∼8.23 on cuttlefish and 3.45∼11.63 on sweetpotato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03∼132.27 on cuttlefish and 30.63∼112.83 on sweetpotato. The TBA Value of the products in department store at 18 o`c-lock more less than that at 10 o`clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, there was no significant difference by times but significant difference by places on all items. ① In greasy taste, the first one among cuttlefish products was that of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy than market product. ② In flavor and overall quality, the product of department store was better than near college and market products on all samples. ③ In color, the products of department store and near-college were more light than market products on all samples. ④ There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.