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

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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.
Keywords
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

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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.
@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},
}

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