碳烤鸡肉加工过程中丙烯酰胺含量的变化

Changes of acrylamide levels in carbon baking chicken processing

本文主要检测鸡翅和鸡腿在碳烤过程中丙烯酰胺的含量以及主要理化成分的变化,研究丙烯酰胺的变化与水分、还原糖、蛋白质、过氧化值等的相关性,研究结果表明烤鸡中丙烯酰胺的生成量与它的水分、还原糖、蛋白质含量有明确的关系,且不同部位,不同时间会存在差异,但总体变化趋势基本一致：丙烯酰胺含量随着水分,还原糖,蛋白质的减少而逐渐增加,在20min-25min时含量达到最高,鸡腿中为158.70μg/kg,鸡翅中为146.26μg/kg.

This paper studies on acrylamide and main physical and chemical composition in grilled chicken,correlation between acrylamide and content of moisture, sugars, protein, POV, etc.The results showed that there is a clear relationship between the acrylamide and its moisture, reducing sugar, protein content in carbon baking chicken, and different parts, different time, differences will exist, but the overall trend is consistent. Acrylamide content as water, reducing sugar, proteins decreased gradually increased. Acrylamide content reached highest drumstick for 158.7 μg / kg at 20min-25min, chicken wings for 146.26 μg / kg.