Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat. Issue 1 (2nd January 2016)

• Record Type: Journal Article
• Authors: Aykın, Elif; Arslan, Sultan; Durak, Atike N.; Erbas, Mustafa
• Is Part Of: International journal of food properties. Volume 19:Issue 1(2016)
• Page Start: 222
• Page End: 232
• Publication Date: 2016-01-02
• Subjects: Coated meat -- Bicarbonate salts -- Maillard reaction -- HMF -- Acrylamide; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2015.1023397
• Languages: English
• ISSNs: 1094-2912

Abstract

Abstract : In this research, the effect of different bicarbonate salts (sodium and ammonium) and their doses (0, 1, 2, and 3 g/100 g raw material) in the coating batter formula use and the sequential use of frying oil (1st, 2nd, 3rd, and 4th) on 5-hydroxymethylfurfural and acrylamide contents in coated fried chicken meat. The addition of sodium bicarbonate was efficient for reducing acrylamide content, but it increased browning and 5-hydroxymethylfurfural content compared to the control. When increasing the doses of sodium and ammonium bicarbonate from 1 to 3 g/100 g of raw material, the acrylamide content of samples did not change significantly, although adding sodium bicarbonate significantly reduced the acrylamide content as a control. These research results showed that using about 1 g/100 g raw material sodium bicarbonate rather than ammonium bicarbonate and as little frying oil as possible use during the production of coated and fried meat results in lower contents of 5-hydroxymethylfurfural and acrylamide.