Effect of High Pressure Electrostatic Frying on Edible Quality of Peanut Oil and Chicken Breast

In order to study the effect of high-voltage electrostatic frying on the edible quality of peanut oil and chicken breast,the chicken breast was subjected to high-voltage electrostatic frying(treatment group:Under 4 kV voltage conditions,added 1 L peanut oil,fried chicken breast 120 s)and common frying(control group:Ordinary deep fryer,added 1L peanut oil,fried chicken breast 120 s),and it was determined peanut oil peroxide value,acid value,malondialdehyde content,color difference and chicken breast meat weight loss rate,texture and sensory evaluation scores and other indicators. The results showed that there was no significant difference in the acid value of peanut oil after high-voltage electrostatic frying and ordinary fried chicken breast,but the peroxide value and malondialdehyde content of peanut oil after high-pressure electrostatic frying were significantly lower than that of ordinary frying(p<0.05). After frying 8 batches of chicken breast,the brightness value of peanut oil after high-voltage electrostatic frying chicken breast was 29.91,which was significantly lower than the brightness value of peanut oil after common fried chicken chest(p<0.05);high-pressure electrostatically fried chicken breast. The weight loss rate was significantly lower than that of the normal fried chicken breast meat(p<0.05),and the sensory evaluation score of the high-voltage electrostatic fried chicken breast was better. High-voltage electrostatic treatment could improve the eating quality and yield of fried chicken breast and delay the deterioration of peanut oil.