(1.合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009;2.安徽昊东食品有限公司, 安徽 合肥 231533)
(1.School of Food Science and Engineering/Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China;2.Anhui Haodong Food Company, Hefei 231533, China)
To study the effect of processing technologies on lipid oxidation of chicken crisp floss, effects of cooking time, cooking temperature, and frying time on 2-thiobarbituric acid reactive substrates were investigated, and effects of frying technologies on comprehensive scores and lipid oxidation of chicken crisp floss were also analyzed. The results showed frying time significantly affected lipid oxidation, while the initial cooking time did not have significant impact on lipid oxidation. In addition, the sequences of factors influencing the comprehensive evaluation score were frying time, initial cooking time, and cooking temperature. The optimal conditions were initial cooking time 50min, recooking time 10min, cooking temperature 90℃, and frying time 20min, and the finial content of 2-thiobarbituric acid reactive substrates was 2.26mg/kg. Furthermore, the trend of the comprehensive score was not entirely consistent to the 2-thiobarbituric acid reactive substrates value. The technologies during the processing of chicken crisp floss affected the fat oxidation and product quality.