Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Frying Time and Temperature on Formation of Acrylamide and Sensory Evaluation in French Fries

감자 튀김의 가열 온도와 시간이 아크릴아마이드 생성 및 기호도에 미치는 영향

  • Kim, Jin-Man (Lotte R&D Center) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Chung, Hae-Kyung (Department of Food Science and Nutrition, Hoseo University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 김진만 (롯데중앙연구소) ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 김학연 (건국대학교 축산식품생물공학) ;
  • 이미애 (건국대학교 축산식품생물공학) ;
  • 정혜경 (호서대학교 식품영양학과) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2009.08.31
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Abstract

The objective of this research was to study the effect of different frying temperatures and time conditions on acrylamide formation, crispness, and sensory evaluations of french fries. Acrylamide concentration in french fries increased as frying temperature and cooking time increased. The french fries treated at $165^{\circ}C$ frying had higher crispness values than those with other treatments. Frying treatments for 2 min 30 sec had the highest crispness values of the french fries. Sensory evaluations in terms of color, texture, and overall acceptability, showed the better quality of french fries treated at the frying condition of $165^{\circ}C$ and 2 min 30 sec than with other treatments. French fries cooked at $165^{\circ}C$ for 2 min 30 sec had not only good sensory properties in french fries, but also led to a reduction in acrylamide formation.

본 연구는 후렌치 후라이의 가열 온도 및 시간에 따른 아크릴아마이드 생성량과 관능적 품질 특성을 조사하였다. 가열 온도와 가열 시간의 변화에 따라 아크릴아마이드 생성 함량에 많은 영향을 미치는 것으로 나타났다. 일반적으로 후렌치 후라이는 160-$180^{\circ}C$ 온도에서 2-5분간 가열하는데 아크릴아마이드의 생성은 가열 온도 및 시간에 크게 영향을 받으므로 이를 조절함으로써 식품 내 아크릴아마이드 생성을 줄일 수 있다. 또한 아크릴아마이드 생성량을 줄이면서 관능적으로 우수한 후렌치 후라이를 제조하는 것이 중요하다. 따라서 후렌치 후라이 제조를 위해 $165^{\circ}C$에서 2분 30초 동안 가열하는 것이 아크릴아마이드의 생성을 저감화하면서 크리스피 및 관능적 측면에서 우수한 후렌치 후라이를 제조할 수 있을 것으로 사료된다.

Keywords

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