Higher acrylamide contents in French fries prepared from "fresh" prefabricates

被引：6

作者：

Fiselier, K

Hartmann, A

Fiscalini, A

Grob, K

机构：

[1] Official Food Control Author Canton Zurich, CH-8030 Zurich, Switzerland

[2] Zweifel Pomy Chips AG, CH-8957 Spreitenbach, Switzerland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2005年 / 221卷 / 3-4期

关键词：

acrylamide; French fries; fresh prefabricates; alpha amylase; reducing sugars;

D O I：

10.1007/s00217-005-1183-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A recent campaign indicated that French fries prepared from "fresh" prefabricates stored at about 4 degrees C had a double acrylamide content compared to those from frozen products. During storage at 4 degrees C, reducing sugars were liberated which enhance acrylamide formation. Even with boiling water, blanching did not completely inactivate the alpha amylase. Pre-frying was more effective, but conditions of 170 degrees C/60 s, as often applied, were still only at the borderline of suppressing liberation of reducing sugar. It is concluded that processing conditions of "fresh" prefabricates for potato products like French fries and roasted or baked products should be revisited to prevent liberation of reducing sugar during storage and enhanced acrylamide formation.

引用

页码：376 / 381

页数：6

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