Effect of storage and frying times on stability of acrylamide and 5-hydroxymethylfurfural in fresh and frozen curry puff skins

Abstract

Acrylamide and 5-hydroxymethylfurfural (HMF) are potential compounds that are known to be neurotoxic, mutagenic, and carcinogenic when exposed to humans. These components are formed during Maillard reaction at which sugar is reduced and specific amino acids react at high temperature, and thus producing brown colour and flavour in food. Therefore, the aim of this study was to observe the formation level of acrylamide and HMF in fresh and frozen curry puff skins. This study investigated the effects of frozen storage and frying times on the formation of acrylamide and HMF in curry puff skin. Frozen curry puff skins were stored at -18°C for 0, 7, 14, and 28 days. The curry puff skins were fried at 180 °C for 2, 3, 5, and 7 min. Before that, the frozen curry puff skins were thawed at room temperature for 2 h. The changes in colour, moisture, and texture were measured as indicators to Maillard reaction. Frozen curry puff skins reduced the level of acrylamide and HMF to 70 % and 50 %, respectively after 28 days of storage. The colour development of frozen curry puff skins demonstrated less vividness as the storage time increased as compared to fresh curry puff skins. The fresh and frozen curry puff skins exhibited similar firmness and texture profile with no significant differences during the 4 weeks of storage.

Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

“…Ridzala et al 49 revealed that −18 °C reduced the HMF by 50% after 28 days. Blanching with boiling water for 1 min might also form HMF at very low levels due to heating with the level of Abbreviations: FBAC = fresh sample treated with blanching (boiled water at 96 °C ± 4 °C for 1 min) + 2% ascorbic acid / 2% citric acid before freezing; PBAC = pre-frozen sample treated with blanching (boiled water at 96 °C ± 4 °C for 1 min) + 2% ascorbic acid / 2% citric acid before freezing; FB = fresh sample treated with blanching only (boiled water at 96 °C ± 4 °C for 1 min) before freezing; PB = pre-frozen sample treated with blanching only (boiled water at 96 °C ± 4 °C for 1 min) before freezing; FN = fresh sample with no blanching and no ascorbic acid / citric acid before freezing; PN = refrozen sample with no blanching and no ascorbic acid / citric acid before freezing.…”

Factors that influence acrylamide formation in fried foods: a review

“…After 3 minutes of frying at 190 o C compared to 9 minutes at 150 o C, the amount of acrylamide was around 40 times higher. With longer frying times, acrylamide production also decreased (Ridzala et al, 2020). The amount of acrylamide generated depends on the dietary matrix, temperature influences the quantity of acrylamide formed as the production typically increases beyond 120°C (Yang et al, 2016).…”