Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Lee, Jong Sun; Han, Ji Won; Jung, Mun Yhung; Lee, Kwang Won; Chung, Myung Sub

doi:10.3390/foods9050573

Cited by 58 publications

(41 citation statements)

References 32 publications

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“…Elfaitouri et al [ 97 ] investigated the effect of fat used for frying and showed that using the one with greater oxidative stability results in the formation of less acrylamide. The importance of the freshness of the frying oil and the formation of less acrylamide with the use of fresh oil was also confirmed by Lee et al [ 10 ]. The authors concluded that, regardless of the freshness of the fat used for frying, it is most advantageous not to use oil at all because of the acrylamide formation.…”

Section: Acrylamide In Microwave Heatingmentioning

confidence: 68%

“…Thanks to technological development and the use of both industrial and home-cooking techniques, the knowledge of the application of the thermal treatment to achieve specific food qualities, has increased. Numerous studies have shown that thermal treatment changes the physical and chemical structure of food [ 1 , 7 , 8 , 9 , 10 , 11 ]. Moreover, it is believed that not only heating temperature and time are the most important factors in the formation of hazardous compounds in foods.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

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Section: Acrylamide In Microwave Heatingmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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“…Therefore, the results indicated that the unsaturated fatty acids present in the frying oil promoted PAH production. The reason why air-fried samples exhibited lower acrylamide and total PAH contents than deep-fat-fried ones can therefore be attributed to the much lower oil content used [100].…”

Section: Effect Of Air Frying On Food Safetymentioning

confidence: 99%

Effect of New Frying Technology on Starchy Food Quality

Wang

McClements

et al. 2021

Foods

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Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

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“…In recent years, consumption of low-fat, low-calorie, high-protein chicken meat has increased significantly [1]. The quality of poultry meat depends on the production performance of the poultry.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights

Colapietro

Ianni

Bennato

et al. 2022

Foods

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The objective of our study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) [Neutral (K=3300−3700); Warm (K=3000−2500) and Cool (K=5500−6000)] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4 ∘C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (p < 0.05) compared to the other groups. For the fatty acid profiles of the meat, higher values were found for monounsaturated fatty acids (MUFAs) such as C18:1, C9 and C16:1 in Cool LED compared to the Control. Regarding the volatile profile of cooked meat, compounds belonging to the families of aldehydes, alcohols, ketones, and aromatic compounds were identified. Compounds belonging to the aldehyde family, such as hexanal, increased in Cool LED samples at T0 in comparison to the Control. On the other hand, the amounts of 1-Pentanol, 1-Octanol and 2-Octen-1-ol, which belong to the alcohol family, increased at T7 in Cool LED samples compared to the Warm LED. In conclusion, LED lighting showed to be effective in inducing significant variations on chicken breast meat ready to be introduced to the market, in particular regarding fatty acid profiles and the accumulation of volatile compounds. However more in-depth evaluation is needed for the identification of modifications regarding the sensorial sphere, which could have an impact on the consumer acceptability of the product.

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Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Cited by 58 publications

References 32 publications

Effect of Microwave Heating on the Acrylamide Formation in Foods

Effect of Microwave Heating on the Acrylamide Formation in Foods

Effect of New Frying Technology on Starchy Food Quality

Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights

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