摘要
本文研究了油炸温度-时间对鸡肉表面和中心丙烯酰胺含量的影响。分别测定了在160℃、170℃和180℃油炸过程中鸡肉内外温度变化。油炸18min后,中心温度没有超过115℃,而表面温度升高很快。结果显示,鸡肉表面和中心丙烯酰胺含量差别很大,在160℃、170℃和180℃油炸18min后,表面丙烯酰胺含量分别为3.03μg/g、6.62μg/g和8.59μg/g;而中心丙烯酰胺含量在180℃只有2.26μg/g。虽然在160℃下油炸18min,表面温度没有超过130℃,但在此温度下也能产生丙烯酰胺,说明在低于130℃下也能产生丙烯酰胺。
This paper investigates the effect of frying temperature and time on acrylamide contents in the surface and core regions of chicken. Surface and core temperatures of the chicken were monitored during frying at 160, 170 and 180℃. The core temperature did not exceed 115℃ within 18 min of frying regardless of the frying temperature, whereas the temperatures attained in the surface were much higher. The results showed that there was a large difference between the acrylamide concentrations of the surface and the core regions. Acrylamide content of the surface was found to be 3.03, 6.62 and 8.59μg / g after frying for 18 min at 160, 170 and 180℃, respectively. While only 2.26μg/g of acrylamide in core was formed at 180℃. Although the surface temperature did not exceed 130℃ during 18 min of frying at 160℃, formation of acrylamide at this temperature suggests that the temperature need not be higher than 130℃ for acrylamide to form.
出处
《肉类研究》
2009年第6期42-45,共4页
Meat Research
关键词
丙烯酰胺
油炸
鸡肉
表面温度中
心温度
acrylamide, frying, chicken, surface temperature, core temperature
