Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks

Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks

This study investigated the impacts of different intermittent deep fat frying cycles on the physiochemical properties, flavor, and polycyclic aromatic hydrocarbons (PAHs) of fried chicken drumsticks. The results indicated that as frying cycles increased, the water content and L* value of fried chick...

Full description

Saved in:
Bibliographic Details
Main Author: JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
fried chicken drumsticks; intermittent frying cycles; flavor; polycyclic aromatic hydrocarbons; quality characteristics
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-028.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items