Naslov
Acrylamide content in fried minimally processed potato during storage

Autori
Pelaić, Zdenka ; Pedisić, Sandra ; Repajić, Maja ; Levaj , Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 33rd EFFoST International Conference 2019 / - , 2019, P2205-P2205

Skup
33rd EFFoST International Conference 2019 "Sustainable Food Systems - Performing by Connecting"

Mjesto i datum
Rotterdam, Nizozemska, 12.11.2019. - 14.11.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
potato cultivar, tuber aging, minimally processing potato storage, acrylamide

Sažetak
Acrylamide is formed in potatoes during thermal processing at temperatures above 120 °C as result of reaction between free amino acid asparagine and reducing sugars. Content of acrylamide in potato products is strongly affected by composition of raw potato due to potato cultivar, tuber aging, processing and storage conditions of minimally processed potato (MPP). The MPP is susceptible to quality deterioration. A number of raw material pre-treatments have the potential to insure the safety and quality of MPP and reduction of acrylamide formation during high temperature processing. Therefore, the aim of this study was to investigate the effect of potato cultivar, tuber aging and MPP storage on the level of acrylamide in fried MPP. For this purpose, tubers of potato cultivars “Lady Claire” and “Birgit” were stored for 1 and 4 months at 8 °C and then minimally processed. Potato slices were dipped in 2 % sodium ascorbate solution for 3 min, drained, vacuum packaged in PA/PE bags and stored at 10 °C for 1, 5 and 8 days. After storage, slices were fried at 180 °C for 5 minutes and freeze-dried prior to analysis. Acrylamide content was determined using UPLC/MS2 and expressed as μg/kg of freeze dried sample (fd). In all samples acrylamide content was determined in range from 169.57 to 1554.16 μg/kg fd what was considerably lower according to the regulation limits. In both potato cultivars, tuber aging and longer storage time of MPP contributed to increase of acrylamide levels. However, tuber aging affected more Lady Claire cv. than Birgit cv. while longer MPP storage increased acrylamide level regardless cultivar type.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA