食品科学2025，Vol.46Issue(8)：267-273,7.DOI:10.7506/spkx1002-6630-20241121-159
间歇炸制油循环次数对炸鸡腿风味和多环芳烃形成的影响
Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks
摘要
Abstract
This study investigated the impacts of different intermittent deep fat frying cycles on the physiochemical properties,flavor,and polycyclic aromatic hydrocarbons(PAHs)of fried chicken drumsticks.The results indicated that as frying cycles increased,the water content and L* value of fried chicken drumsticks decreased(P<0.05),while pH did not change significantly(P>0.05).The peroxide value(POV)and thiobarbituric acid reactive substances(TBARS)content of soybean oil increased with the increase in the number of frying cycles(P<0.05).Eighty-one volatile compounds were detected in all samples,and the total PAHs level in fried chicken increased from 21.44 to 33.55 ng/g as the number of frying cycles increased one to five(P<0.05).Additionally,correlation analysis indicated that the generation of PAHs had a positive correlation with fat oxidation and pyrazine levels but a negative correlation with hydrocarbon levels.The findings provide a theoretical basis for controlling PAHs formation and improving the quality properties of deep-fried meat products.关键词
炸鸡腿/间歇性油炸/风味/多环芳烃/品质特性Key words
fried chicken drumsticks/intermittent frying cycles/flavor/polycyclic aromatic hydrocarbons/quality characteristics分类
轻工业引用本文复制引用
金龙,黄德伟,程慧琳,刘跃,扈莹莹,张浪,徐宝才..间歇炸制油循环次数对炸鸡腿风味和多环芳烃形成的影响[J].食品科学,2025,46(8):267-273,7.基金项目
国家自然科学基金青年科学基金项目(32402123 （）
32402130) （）
中央高校基本科研业务费专项(JZ2024HGQA0126 （）
PA2024GDSK0057) （）
