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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
J Agric Food Chem. 2011 Feb 09; 59(3):898-906.JA

Abstract

This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme-substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 μg kg⁻¹) with no effects on the sensorial properties of the final product.

Authors+Show Affiliations

NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links, Ghent, Belgium.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21226459

Citation

Medeiros Vinci, Raquel, et al. "Implementation of Acrylamide Mitigation Strategies On Industrial Production of French Fries: Challenges and Pitfalls." Journal of Agricultural and Food Chemistry, vol. 59, no. 3, 2011, pp. 898-906.
Medeiros Vinci R, Mestdagh F, Van Poucke C, et al. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls. J Agric Food Chem. 2011;59(3):898-906.
Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Kerkaert, B., de Muer, N., Denon, Q., Van Peteghem, C., & De Meulenaer, B. (2011). Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls. Journal of Agricultural and Food Chemistry, 59(3), 898-906. https://doi.org/10.1021/jf1042486
Medeiros Vinci R, et al. Implementation of Acrylamide Mitigation Strategies On Industrial Production of French Fries: Challenges and Pitfalls. J Agric Food Chem. 2011 Feb 9;59(3):898-906. PubMed PMID: 21226459.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls. AU - Medeiros Vinci,Raquel, AU - Mestdagh,Frédéric, AU - Van Poucke,Christof, AU - Kerkaert,Barbara, AU - de Muer,Nathalie, AU - Denon,Quenten, AU - Van Peteghem,Carlos, AU - De Meulenaer,Bruno, Y1 - 2011/01/12/ PY - 2011/1/14/entrez PY - 2011/1/14/pubmed PY - 2011/5/20/medline SP - 898 EP - 906 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 3 N2 - This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme-substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 μg kg⁻¹) with no effects on the sensorial properties of the final product. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21226459/Implementation_of_acrylamide_mitigation_strategies_on_industrial_production_of_French_fries:_challenges_and_pitfalls_ L2 - https://doi.org/10.1021/jf1042486 DB - PRIME DP - Unbound Medicine ER -