Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips

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• 作者：Tai-Yuan Chen^a ; Hsuan-Min Luo^a ; Pang-Hung Hsu^b ; Wen-Chieh Sung^a ; ^c ; ^{sungwill@mail.ntou.edu.tw" class="auth_mail" title="E-mail the corresponding author}
• 关键词：acrylamide ; calcium fortification ; deep-frying ; puffed shrimp chips ; sensory evaluation
• 刊名：Journal of Food and Drug Analysis
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：24
• 期：1
• 页码：164-172
• 全文大小：862 K

文摘

The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate.