期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 55, 期 -, 页码 222-228出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2012.12.058
关键词
Furanic compounds; Volatile compounds; Coated products; Cooking conditions; Handling conditions
资金
- Junta de Extremadura-Consejeria de Economia, Comercio e Innovacion
- Fondo Social Europeo
- FCT [SFRH/bd/48745/2008]
- [PTDC/AGR-ALI/101583/2008]
- [PEst-C/EQB/LA0006/2011]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/48745/2008] Funding Source: FCT
This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160 degrees C during 4 min, or waiting 10 min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile. (C) 2013 Elsevier Ltd. All rights reserved.
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