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| Effects of Frying Temperature and Time on Acrylamide Contents of Chicken |
| DIAO Enjie;LI Xiangyang;DING Xiaowen |
| 1.College of Food Science & Engineering,Shandong Agricultural University,Taian 271018 2.College of Food Science,Southwest University,Beibei 400716 |
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Abstract 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 1 15℃ 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 8.59 μg/g after frying for 18 min at 160,170 and 180℃.respectively.While only 2.26 μg/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 1 30 ℃ for acrylamide to form.
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2009, Vol. 23 
