Table 2. Regression equations between quality criteria (y) and estimated value (x) for chicken nuggets

Quality criteria	Frying oil	Regression equation	Correlation coefficient	Quality limit	Estimated frying times
Acid value	SB1)	Y= 0.0469x + 0.5769	0.9759	2.5	41
	LA2)	y = 0.0541x + 0.4284	0.9918		38
	CA3)	y = 0.0439x + 0.1472	0.9719		53
	PA4)	y = 0.0147x + 0.9003	0.8540		109
Peroxide value	SB	y = 0.7067x + 0.3782	0.9285	50	70
	LA	y = 0.689x + 4.0248	0.9570		67
	CA	y = 0.8138x − 7.6624	0.9504		71
	PA	y = 0.0698x + 6.6952	0.7823		620