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Effect of Processing and Storage Conditions on the Generation of Acrylamide in Precooked Breaded Chicken Products

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The generation of acrylamide was determined during frying and cold storage of breaded chicken products. The role of the batter crust on acrylamide formation also was evaluated. The effect of storage under a modified atmosphere on the fate of acrylamide was investigated during a 23-day storage period under refrigeration. Acrylamide was analyzed by using normal phase high-performance liquid chromatography according to a previously developed methodology that allows for dual identity verification as acrylamide and acrylic acid and determination of concentrations as low as 10 μg liter−1, which corresponds to 20 μg kg−1 of solid sample. For the total 28 commercial precooked samples analyzed, initial acrylamide concentrations ranged between 0.91 and 0.97 mg kg−1 and were attributed to the combined effect of batter and meat. In all cases, acrylamide concentrations increased during storage, attaining a maximum (1.36 to 1.80 mg kg−1) between day 15 and day 19. The maximum value was observed in samples packaged under air, and the minimum value was observed under a modified atmosphere mixture of 60% CO2–40% N2. In this group, the maximum acrylamide concentration was reached after 19 days of storage. These data indicate that there is a high concentration of acrylamide in precooked, battered protein foods and that the concentration changes considerably during storage, which may lead to almost twice the initial amounts when air is present within the package.

Document Type: Research Article

Affiliations: Department of Chemistry, Laboratory of Food Chemistry, University of Ioannina, 45110 Ioannina, Greece

Publication date: February 1, 2007

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