Determination of the Maximum Limits of Quality Parameters in Cooking Oil as a Contributor to Oxidative Damage in Instant Noodles

Fried foods are widely favored due to their distinctive texture, aroma, and flavor developed during frying. However, lipid oxidation during frying and storage may reduce product quality and accelerate rancidity in instant noodles. This study aimed to determine the maximum acceptable peroxide value (PV) threshold of frying oil based on the sensory stability of instant noodles, evaluate oxidative deterioration during storage, and investigate the relationship between peroxide value and oil conductivity. The results showed that sensory degradation followed first order reaction kinetics. The slowest reaction rate constant was observed in the group with peroxide values (PV) ranging from 0.0 to 5.0 meq O₂/kg. No significant correlation was found between peroxide value (PV) and conductivity during the instant noodle heating process. This study demonstrated that frying oil with a peroxide value (PV) >5 meq O₂/kg significantly reduced the sensory stability of instant noodles during storage. These findings suggest that the quality limit for frying oil used in the instant noodle industry should be established based on the sensory stability of the final product (product-based oil quality threshold), rather than solely on the chemical characteristics of the oil prior to use.