Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets

Soncu, Eda Demirok; Kolsarıcı, Nuray

doi:10.1002/jsfa.7976

Cited by 18 publications

(8 citation statements)

References 29 publications

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“…The degree of the acrylamide reduction by phenolic compounds showed a close correlation between the number of phenolic hydroxyls instead of alcoholic hydroxyls in different types of flavonoids. Soncu and Kolsarici [ 100 ] also attributed a beneficial effect of phenolic compounds in reducing AA content, recommending the addition of green tea extracts containing large amounts of these compounds to poultry products. They claim that the radical-trapping effect of catechins or inhibition of the Maillard reaction by catechins present in green tea could be considered a possible explanation for the reduction of acrylamide formation.…”

Section: Acrylamide In Microwave Heatingmentioning

confidence: 99%

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: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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“…found that p ‐Coumaric acid strongly inhibited AA formation during the Maillard reaction, and the inhibitory rate was up to 82.69% in the chemical model systems and 66.2% in fried potato chips. Soncu & Kolsarici ()AUTHOR: Soncu et al . (2016) has been changed to Soncu and Kolsarici (2016) so that this citation matches the Reference List.…”

Section: Introductionmentioning

confidence: 99%

Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid

Yuan

Liu

et al. 2019

Int J of Food Sci Tech

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In the current study, rosmarinic acid (RosA) played a critical role in inhibiting acrylamide (AA) formation in Maillard system and potato chips. Compared to the control group, AA formation was markedly inhibited by RosA of 10 À4 and 10 À1 mM in asparagine (Asn)-glucose (Glc) system, and 10 À5 À1.0 mM in Asn-fructose (Fru) system. The kinetic study indicated that with heating time ranging from 30 to 60 min, RosA had a significant inhibition effect on AA formation. Mechanism study showed the addition reaction between RosA and AA was the primary pathway to inhibit AA formation. In potato crisps, response surface methodology showed that frying temperature of 140.11°C, frying time of 6.02 min and RosA concentration of 0.012 lM had the lowest AA formation. In conclusion, RosA inhibited AA formation in both the model systems and potato crisps, and its application in food industry is well expected.

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“…Sánchez-Zapata et al (2010) also obtained similar results while producing burgers containing added tiger nut fibers. The compounds that impart a characteristic color to heat-treated products are produced because of the Maillard reaction, owing to the caramelization of carbohydrates, and the oxidation of fats (Sánchez-Zapata et al, 2010;Soncu & Kolsarici, 2016). Heat treatment reduced the effects of flour addition on the colorimetric profile, which is an advantageous factor, considering that the product would be consumed after cooking.…”

Section: Visual Appearance and Colorimetric Profilementioning

confidence: 99%

Nutritional enrichment of beef burgers by adding components of non-conventional food plants

Ziegler

Ugalde

Veeck

et al. 2020

Braz. J. Food Technol.

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Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods.

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Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets

Cited by 18 publications

References 29 publications

Effect of Microwave Heating on the Acrylamide Formation in Foods

Effect of Microwave Heating on the Acrylamide Formation in Foods

Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid

Nutritional enrichment of beef burgers by adding components of non-conventional food plants

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