Hu Yingying, Ding Yue, Badar Iftikhar Hussain, Li Guanhua, Zhang Lang
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
J Sci Food Agric. 2025 Oct;105(13):7478-7488. doi: 10.1002/jsfa.70035. Epub 2025 Jul 7.
Fried chicken drumsticks are a globally popular food choice among consumers. The practice of reusing the oil for multiple frying cycles (F-C) is commonly observed in domestic kitchens, restaurants, fast-food chains, and catering services, which can result in the oxidation of fatty acids, leading to oil deterioration and potential adverse health effects. This study investigated the effect of different F-C of soybean oils on polycyclic aromatic hydrocarbon (PAH) formation and flavor profiles in fried chicken drumsticks.
All fried samples exhibited decreased L*, b*, and pH values, and increased a* values with increased F-C of soybean oils (P < 0.05). The peroxide values of the F-C soybean oils first increased and then decreased, and the malondialdehyde levels increased with the increase in F-C of soybean oils (P < 0.05). The PAH content increased with the increase in F-C of soybean oils (P < 0.05). The 10 F-C fried sample had lower total contents of alcohols, aldehydes, ketones, esters, and hydrocarbons, but higher pyrazines than other treatments (P < 0.05). Correlation study showed that the oxidation of lipids in soybean oils was linked to production of PAHs and volatile compounds. Pyrazines showed positive correlation with PAH formation, while alcohols, aldehydes, ketones, and hydrocarbons were negatively correlated with PAH formation.
Overall, soybean oil is recommended for deep-frying with fewer than 10 F-C. This provides a scientific base for production of fried meat products. © 2025 Society of Chemical Industry.
炸鸡腿是全球消费者普遍喜爱的食物选择。在家庭厨房、餐馆、快餐连锁店和餐饮服务中，常见多次油炸循环（F-C）重复使用油的做法，这会导致脂肪酸氧化，进而导致油质恶化并可能产生不良健康影响。本研究调查了不同油炸循环次数的大豆油对炸鸡腿中多环芳烃（PAH）形成和风味特征的影响。
随着大豆油油炸循环次数增加，所有油炸样品的L*、b和pH值均降低，a值升高（P<0.05）。油炸循环的大豆油的过氧化值先升高后降低，丙二醛含量随大豆油油炸循环次数的增加而增加（P<0.05）。多环芳烃含量随大豆油油炸循环次数的增加而增加（P<0.05）。经过10次油炸循环的样品中醇类、醛类、酮类、酯类和烃类的总含量较低，但吡嗪类含量高于其他处理组（P<0.05）。相关性研究表明，大豆油中脂质的氧化与多环芳烃和挥发性化合物的产生有关。吡嗪类与多环芳烃的形成呈正相关，而醇类、醛类、酮类和烃类与多环芳烃的形成呈负相关。
总体而言，建议大豆油用于油炸循环次数少于10次的深度油炸。这为油炸肉类产品的生产提供了科学依据。©2025化学工业协会。
