Document Detail


Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.
MedLine Citation:
PMID:  17364925     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The efficiency of antioxidant from bamboo leaves on the reduction of acrylamide during thermal processing and optimization of levels of addition of antioxidant from bamboo leaves applied to fried chicken wings are reported. The authors optimized the method of the addition of antioxidant from bamboo leaves to fried chicken wings and the frying processing parameters, and also compared the relationship between the content of total flavonoids in three extracts (EBL(971), EBL(972) and antioxidant from bamboo leaves) and the extent of the reduction of acrylamide. The acrylamide levels were quantified by a validated liquid chromatography coupled with tandem mass spectrometry detection method and the sensory evaluation was performed in a double-blind manner. The results showed that nearly 57.8 and 59.0% of acrylamide in fried chicken wings were reduced when the antioxidant from bamboo leaves addition ratios were 0.1 and 0.5% (w/w), respectively. The maximum inhibitory rate was achieved when antioxidant from bamboo leaves was chosen as the additive with a total flavonoid content of 32% compared with other two extracts and antioxidant from bamboo leaves mixed with flour was selected as the method of addition. Sensory evaluation results showed that the odour and flavour of fried chicken wings with antioxidant from bamboo leaves treatments had no significant difference compared with normal food matrixes (p > 0.05) when the antioxidant from bamboo leaves addition ratio was <0.5% (w/w). Colour acceptability in the study of sensory evaluation was in good correspondence with colour formation of fried chicken wings in each test group. These results suggest that antioxidant from bamboo leaves could significantly reduce acrylamide formation in fried chicken wings and yet still retain the original flavour and odour of the fried products. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.
Authors:
Yu Zhang; Weizhong Xu; Xiaoqin Wu; Xiaoling Zhang; Ying Zhang
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Publication Detail:
Type:  Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Food additives and contaminants     Volume:  24     ISSN:  0265-203X     ISO Abbreviation:  Food Addit Contam     Publication Date:  2007 Mar 
Date Detail:
Created Date:  2007-03-16     Completed Date:  2007-08-07     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8500474     Medline TA:  Food Addit Contam     Country:  England    
Other Details:
Languages:  eng     Pagination:  242-51     Citation Subset:  IM    
Affiliation:
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Road, Hangzhou 310029, Zhejiang. P. R. China.
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / chemistry*
Animals
Antioxidants / pharmacology*
Carcinogens / chemistry*
Chickens
Color
Cookery
Food Analysis / methods
Food Contamination / analysis,  prevention & control*
Food Handling / methods
Hot Temperature*
Meat / analysis*
Odors
Plant Extracts / pharmacology
Plant Leaves / chemistry
Sasa / chemistry
Tandem Mass Spectrometry / methods
Taste
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Carcinogens; 0/Plant Extracts; 79-06-1/Acrylamide

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