The Safety Analysis And Process Optimization Of Fried Prepared Chicken Products

The fried prepared chicken products is based chicken as raw materials which are processed(split, marinated, breaded) and fried in the certain frying conditions. The more and more consumers like it because of its delicious, crispy, delicious, golden appearance, convenient consumption, but the presence of acrylamide in fried chicken conditioning products also attracted the attention of research scholars, the majority of consumers. In this study, the commercial fried chicken legs were used as the research object, the safety indicitors of fried chicken leg were measured in markets in order to understand the content of acrylamide and degree of oxidative rancidity of fats in fried chicken leg, to provide a theoretical reference for consumers reasonable consumption of fried chicken legs and provide a reference for limited standards for acrylamide in fried foods. The frying process was optimized to control the formation of acrylamide, improve product quality. The contents and results were detailed as follows.1. The purpose is to use HPLC for the determination of the content of acrylamide in fried chicken. Commercial fried chicken as the test sample and pure water as extracting solvent, ultrasonic extraction, purification with CarrezI and CarrezII solution. The samples were separated on XBridgeTM C18column (250×4.6mm,5μm), eluted with mixture of methanol and water(10:90,v/v) at0.8mL/min, and detected at210nm. The method for determination of acrylamide in fried chicken was convenient, fast, accurate and reliable, easy to promote the use.2. The fried chicken legs were randomly selected in six fast-food restaurants, five supermarkets, nine individual stalls in markets. The GB5009.37-2003was used to determinate acid value and peroxide value of fried chickens and the high performance liquid chromatography(HPLC)method was used to determinate the acrylamide content of samples. The acid values measured were0.43mg/g-5.50mg/g, the peroxide values were0.025g/100g～0.34g/100g. Acrylamide were detected in chicken skin and chicken meat of all samples and the levels of chicken meat were generally higher than the levels of chicken skin, the levels of acrylamide in chicken skin were2.08μg/g～14.17μg/g, the levels of acrylamide in chicken meat were3.85μg/g～39.91μg/g. The levels of acrylamide in fried chicken in fast food shops are relatively low, the levels of acrylamide in fried goods stalls are relatively high.3. The acrylamide content and other quality characteristics were monitored during frying at100℃,130℃,160℃,190℃,220℃for12min, acrylamide content and other quality characteristics were monitored during frying at160℃for8min,10min,12min,14min,16min. The optimum process of frying is frying temperature of160℃and frying time of10min by considering the quality indicators and safety indicators of fried chicken legs in different frying conditions. The orthogonal test was designed to validate the frying process. The frying conditions were optimized by L9(34) orthogonal experiment using moisture content, fat content, a*value, acrylamide content as reference index. The results showed that the optimum frying process parameters:frying temperature was150℃, frying time was11min, the ratio of fresh and used oil was1:0, the order of the factors was:the the frying time> the ratio of fresh and used oil> frying temperature. The content of acrylamide in fried chicken legs by processed under optimum frying conditions process improvement is far lower than the content in commercially fried chicken legs.