Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Factors Affecting Acrylamide Formation in French Fries

French fries의 아크릴아마이드 생성에 영향을 미치는 인자에 관한 연구

  • Kim, Hye-Young (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Park, Jae-Young (Department of Food & Nutritional Sciences, Ewha Womans University) ;
  • Kim, Cheong-Tae (R & D Center, Analysis Team, Nong Shim Co., Ltd.) ;
  • Chung, So-Young (Food Contaminant Division, Center for Food Safety Evaluation, KFDA) ;
  • Sho, You-Sub (Food Contaminant Division, Center for Food Safety Evaluation, KFDA) ;
  • Lee, Jong-Ok (Food Contaminant Division, Center for Food Safety Evaluation, KFDA) ;
  • Oh, Sang-Suk (Department of Food & Nutritional Sciences, Ewha Womans University)
  • 김혜영 (이화여자대학교 식품영양학과) ;
  • 박재영 (이화여자대학교 식품영양학과) ;
  • 김청태 ((주)농심 개발본부 분석팀) ;
  • 정소영 (식품의약품안전청 오염물질과) ;
  • 소유섭 (식품의약품안전청 오염물질과) ;
  • 이종옥 (식품의약품안전청 오염물질과) ;
  • 오상석 (이화여자대학교 식품영양학과)
  • Published : 2004.12.31
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Abstract

Effects of frying temperature and time, presoaking in distilled water, various pH buffer solutions, and storage temperature of french fries on acrylamide formation were investigated. Acrylamide concentration in french fries increased as frying temperature and time increased. Presoaking of raw potatoes in distilled water reduced acrylamide formation compared to those without presoaking. Acrylamide formation of fried potatoes after presoaking at $60^{\circ}C$ for 45 min was about 16% of that without presoaking. Presoaking treatment of raw potatoes in various buffer solutions showed acrylamide concentrations of french fries from potatoes presoaked in acidic buffer solutions were lower than those from potatoes presoaked in neutral to alkaline buffer solutions. Acrylamide concentration of potatoes stored at refrigerator temperature was much higher than those stored at room temperature.

가열온도, 가열시간, presoaking 처리, 침지액 pH 처리, 저장 온도의 변화에 따라 아크릴아마이드 함량에 영향을 미치는 것을 확인하였다. 이를 식품생산에 적용하여 식품 내 아크릴아마이드 생성을 줄일 수 있는 방법을 도출할 수 있을 것으로 판단된다. 아크릴아마이드의 저감화는 원료 내 아크릴아마이드 형성가능물질을 줄임으로써 일차적으로 이루어질 수 있다. 본 실험을 통해 냉장보관한 감자의 아크릴아마이드 생성량은 보관기간이 길어질수록 증가하는 것을 확인할 수 있었다. 이는 감자의 환원당과 아미노산이 증가되어 아크릴아마이드 생성량이 증가되는 것으로 사료된다. 일반적으로 후렌치 후라이는 $160-180^{\circ}C$ 온도에서 2-5분간 가열한다. 아크릴아마이드 생성은 가열시간 및 온도에 크게 영향을 받으므로 이를 조절함으로써 식품 내 아크릴아마이드 함량을 줄일 수 있다. 아크릴아마이드는 $160^{\circ}C$ 이상의 고온에서 생성이 급속도록 증가되므로 식품을 조리 시 가열온도를 가능한 낮게 조절하는 방법도 아크릴아마이드 함량을 줄일 수 있을것으로 판단된다. $60^{\circ}C$의 증류수에 45분간 침지하였을 때 아크릴아마이드 생성량이 약 80% 감소되었으며 침지과정은 후렌치 후라이 제조시 제품의 색감을 좋게 하기 위해 제조과정 중 포함되어 있으므로 침지온도와 침지시간을 조절하는 것으로 아크릴아마이드 함량을 낮출 수 있을 것으로 판단된다.

Keywords

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