Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
Open Access
- 4 May 2020
- Vol. 9 (5), 573
- https://doi.org/10.3390/foods9050573
Abstract
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs) in air-fried and deep-fat-fried chicken breasts, thighs, and wings thawed using different methods, i.e., by using a microwave or a refrigerator, or by water immersion. The acrylamide and PAHs were analyzed by high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS) and gas chromatography–mass spectrometry (GC-MS), respectively. Deep-fat-fried chicken meat had higher acrylamide (n.d.–6.19 μg/kg) and total PAH (2.64–3.17 μg/kg) air-fried chicken meat (n.d.–3.49 μg/kg and 1.96–2.71 μg/kg). However, the thawing method did not significantly affect the formation of either acrylamide or PAHs. No significant differences in the acrylamide contents were observed among the chicken meat parts, however, the highest PAH contents were found in chicken wings. Thus, the results demonstrated that air frying could reduce the formation of acrylamide and PAHs in chicken meat in comparison with deep-fat frying.Keywords
Funding Information
- Ministry of Food and Drug Safety (18162 MFDS 053)
This publication has 32 references indexed in Scilit:
- Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumersMeat Science, 2013
- Food protein functionality: A comprehensive approachFood Hydrocolloids, 2011
- Vacuum Frying: An Alternative to Obtain High-Quality Dried ProductsFood Engineering Reviews, 2011
- A Study of Adult's Consumption of Cooked Food with High HeatJournal of the Korean Society of Food Science and Nutrition, 2011
- Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French friesJournal of Food Engineering, 2010
- Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato stripsJournal of the Science of Food and Agriculture, 2006
- Gas Chromatographic Investigation of Acrylamide Formation in Browning Model SystemsJournal of Agricultural and Food Chemistry, 2003
- Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck MeatJournal of Agricultural and Food Chemistry, 1997
- Analysis of acrolein from heated cooking oils and beef fatJournal of Agricultural and Food Chemistry, 1987
- Polycyclic aromatic hydrocarbons in grilled meat products—A reviewFood Chemistry, 1983