油炸工艺对油炸鸡腿品质和安全性的影响

Effect of frying conditions on the quality and security of fried chicken legs

研究油炸温度-油炸时间-新旧油比例对油炸鸡腿丙烯酰胺含量和品质特性的影响,优化油炸工艺,控制丙烯酰胺生成量,改善产品质量。分别测定了在150、160、170℃油炸11、12、13min过程中鸡腿丙烯酰胺生成量和品质的变化。结果显示:使用新油油炸温度为150℃油炸11min时水分含量最高,脂肪含量最低;油炸用油为新旧油比例1:1;油炸温度为150℃,油炸12min时油炸鸡腿的外观金黄;使用新油在150℃下油炸11min时油炸鸡腿鸡皮中丙烯酰胺含量最低;使用新旧混合油油炸温度为150℃油炸12min时油炸鸡腿鸡肉中丙烯酰胺含量最低。结合油炸鸡腿的品质和安全指标综合考虑后确定油炸鸡腿的最佳油炸工艺参数为:新旧油比例为1:0,油炸温度为150℃,油炸时间为11min。

This objective of the work was to investigate the effect of processing frying conditions on acrylamide content and other quality characteristics, in order to optimize the process, control the formation of acrylamide, improve product quality.The acrylamide and other quality characteristics were monitored during frying at 150, 160, 170℃ for 11, 12,13min.The results showed that the moisture content was the highest,the fat content was the lowest when the chickens were fried by the fresh oil at 150℃ for 11min;the appearance of the fried chicken leg was golden when the frying oil ratio of used and fresh was 1：1 ,frying temperature was 150℃ for 12min.The acrylamide content in fried chicken skin was the lowest when the chickens were fried by the freshoil at 150℃ for ;lmin;the acrylamide level was the lowest in fried chicken when the chickens were fried by the fresh and used oil mixed at 150℃ for 12min. Considering the quality and safety indicators of fried chicken leg,the best process parameters of the fried chicken leg ：the oil ratio of used and fresh 1：0,frying temperature 150℃,and the frying time for 11min.