Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperaturefor confirming those fried food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 3$0^{circ}C$ were monitered. The POV, AV and total bacterial count tested of each sample, shelf-life can be suggested as within 1 day at 3$0^{circ}C$, 2~3 days at 15~2$0^{circ}C$ and over 5 days at 5$^{circ}C$.