As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products
Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1944 |
| _version_ | 1797905569141489664 |
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| author | Hülya Serpil Kavuşan Meltem Serdaroglu |
| author_facet | Hülya Serpil Kavuşan Meltem Serdaroglu |
| author_sort | Hülya Serpil Kavuşan |
| collection | DOAJ |
| description | Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead to formation of acrylamide also in protein containing meat products with composite structure. Type and the cycle of frying oil, the precursors present in the system, the cooking method, temperature, time and storage can be listed as factors affecting acrylamide formation in meat products. The adverse effects of acrylamide on health create a need for application of acrylamide reduction strategies. These strategies encompass the reduction of the precursor substances, heat treatment time and temperature as much as possible, addition of various cations, enzymes, amino acids and antioxidants to the system and removal of the resulting acrylamide compound from the system. In this review, it was aimed to clarify the factors affecting the formation of acrylamide and strategies for reducing the amount of acrylamide in meat products. |
| first_indexed | 2024-04-10T10:07:27Z |
| format | Article |
| id | doaj.art-0243c801ea764daba4ef9cf1ebc2f534 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T10:07:27Z |
| publishDate | 2019-02-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-0243c801ea764daba4ef9cf1ebc2f5342023-02-15T16:22:24ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-02-017217318510.24925/turjaf.v7i2.173-185.19441067As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat ProductsHülya Serpil Kavuşan0Meltem Serdaroglu1Department of Food Engineering, Faculty of Engineering, Ege University, 35040 Bornova/IzmirDepartment of Food Engineering, Faculty of Engineering, Ege University, 35040 Bornova/IzmirAcrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead to formation of acrylamide also in protein containing meat products with composite structure. Type and the cycle of frying oil, the precursors present in the system, the cooking method, temperature, time and storage can be listed as factors affecting acrylamide formation in meat products. The adverse effects of acrylamide on health create a need for application of acrylamide reduction strategies. These strategies encompass the reduction of the precursor substances, heat treatment time and temperature as much as possible, addition of various cations, enzymes, amino acids and antioxidants to the system and removal of the resulting acrylamide compound from the system. In this review, it was aimed to clarify the factors affecting the formation of acrylamide and strategies for reducing the amount of acrylamide in meat products.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1944akrilamidet ürünlerimaillard reaksiyonlarıisıl işlemazaltma stratejileri |
| spellingShingle | Hülya Serpil Kavuşan Meltem Serdaroglu As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products Turkish Journal of Agriculture: Food Science and Technology akrilamid et ürünleri maillard reaksiyonları isıl işlem azaltma stratejileri |
| title | As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products |
| title_full | As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products |
| title_fullStr | As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products |
| title_full_unstemmed | As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products |
| title_short | As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products |
| title_sort | as a thermal process contaminant acrylamide formation mechanisms and strategies of reducing acrylamide content in meat products |
| topic | akrilamid et ürünleri maillard reaksiyonları isıl işlem azaltma stratejileri |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1944 |
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