Effect of frying conditions on the quality and security of fried chicken legs

This objective of the work was to investigate the effect of processing frying conditions on acrylamide content and other quality characteristics, in order to optimize the process, control the formation of acrylamide, improve product quality.The acrylamide and other quality characteristics were monitored during frying at 150, 160, 170℃ for 11, 12, 13min.The results showed that the moisture content was the highest, the fat content was the lowest when the chickens were fried by the fresh oil at 150℃ for 11min;the appearance of the fried chicken leg was golden when the frying oil ratio of used and fresh was 1∶ 1, frying temperature was 150℃ for 12min.The acrylamide content in fried chicken skin was the lowest when the chickens were fried by the freshoil at 150℃ for 11min;the acrylamide level was the lowest in fried chicken when the chickens were fried by the fresh and used oil mixed at 150°C for 12min.Considering the quality and safety indicators of fried chicken leg, the best process parameters of the fried chicken leg:the oil ratio of used and fresh 1∶ 0, frying temperature 150℃, and the frying time for 11min.