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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls

Raquel Catarino Medeiros Vinci UGent, Frédéric Mestdagh UGent, Christof Van Poucke UGent, Barbara Kerkaert UGent, Nathalie De Muer UGent, Quenten Denon UGent, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(3). p.898-906
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 mu g kg(-1)) with no effects on the sensorial properties of the final product.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
mitigation strategies, Acrylamide, pH acidification, asparaginase, Industrial trials, par-fried French fries, chilled French fries, MODEL SYSTEM, MAILLARD REACTION, POTATO PRODUCTS, ASPARAGINASE, REDUCTION, IMPACT, CATIONS, PRETREATMENTS, CALCIUM, CRISPS
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
3
pages
898 - 906
Web of Science type
Article
Web of Science id
000286705300016
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf1042486
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1122998
handle
http://hdl.handle.net/1854/LU-1122998
date created
2011-02-03 08:49:25
date last changed
2015-06-17 09:24:17
@article{1122998,
  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 mu g kg(-1)) with no effects on the sensorial properties of the final product.},
  author       = {Catarino Medeiros Vinci, Raquel and Mestdagh, Fr{\'e}d{\'e}ric and Van Poucke, Christof and Kerkaert, Barbara and De Muer, Nathalie and Denon, Quenten and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {mitigation strategies,Acrylamide,pH acidification,asparaginase,Industrial trials,par-fried French fries,chilled French fries,MODEL SYSTEM,MAILLARD REACTION,POTATO PRODUCTS,ASPARAGINASE,REDUCTION,IMPACT,CATIONS,PRETREATMENTS,CALCIUM,CRISPS},
  language     = {eng},
  number       = {3},
  pages        = {898--906},
  title        = {Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls},
  url          = {http://dx.doi.org/10.1021/jf1042486},
  volume       = {59},
  year         = {2011},
}

Chicago
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Christof Van Poucke, Barbara Kerkaert, Nathalie De Muer, Quenten Denon, Carlos Van Peteghem, and Bruno De Meulenaer. 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.
APA
Catarino Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Kerkaert, B., De Muer, N., Denon, Q., Van Peteghem, C., et al. (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.
Vancouver
1.
Catarino Medeiros Vinci R, Mestdagh F, Van Poucke C, Kerkaert B, De Muer N, Denon Q, et al. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(3):898–906.
MLA
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Christof Van Poucke, et al. “Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.3 (2011): 898–906. Print.