Effects Of Technology And Ingredients Of Fried Chicken On The Formation Of 3-Chloropropanol Ester And Carbonyl Compounds

Fried food has always occupied a place in China's food culture because of its crispy taste.Chicken meat is nutritious and delicious,and is one of the main edible meats.As a chicken cooking product,fried chicken cutlets have a variety of flavors and are easy to eat,and have become one of the favorite foods of contemporary young people.However,during the thermal processing of oils and fats,some toxic substances such as 3-chloropropanol esters,carbonyl compounds,etc.are often produced,which is harmful to human health.Studying the factors influencing the formation of harmful substances in fried chicken cutlets plays a vital role in controlling the quality of food.The main research contents of this paper are as follows:1.The detection method of carbonyl compound and 3-chloropropanol ester was optimized,a pretreatment method suitable for detection of carbonyl compound in Fried chicken was established,and the method was verified.The results showed that the recovery rate of the method was Between 70%and 118%,the RSD is within 12%.The method has high stability and accuracy,which provides a method basis for the detection of carbonyl compounds and other hazards in Fried chicken steak.At the same time,this method was used to detect 18 kinds of fried chicken cutlets that are common in the market.The results showed that the fried chicken cutlets sold by the more well-known brands such as Burger King and McDonald's had lower levels of harmful substances.2.The effects of temperature,seasonings,antioxidants,etc.on the formation of carbonyl compounds and 3-chloropropanol esters in fried chicken ribs were studied during processing.The results showed that the contents of 3-chloropropanol ester and carbonyl compound increased with the increase of temperature,and the contents of harmful substances in Fried chicken steak made with different oil and powder were also different.The content of harmful substances in fried chicken cutlets made with different frying oils and powders is also different.Zanthoxylum oil promotes the formation of carbonyl compounds in fried chicken cutlets,while star anise powder,garlic,and ginger have certain inhibitory effects on the formation of carbonyl compounds.3.The effects of tea polypHenols and chitosan on the harmful substances in Fried chicken were studied in this paper.The results showed that tea polypHenols had a certain inhibitory effect on the formation of dicarbonyl compounds,while chitosan had little effect.4.According to the experimental results,choose the best method of making fried chicken cutlets,that is,using rapeseed oil,garlic,corn starch,and NaC1 concentration of 5 g/100 mL,to develop a healthy and delicious fried chicken cutlet.