کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2507274 1117482 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips
ترجمه فارسی عنوان
اثر مکمل های کلسیم بر کیفیت و محتوای آکریل آمید چیپس میگو پف شده
کلمات کلیدی
آکریل آمید تقویت کلسیم، عمیق سرخ کردن، تراشه های میگو پف کرده، ارزیابی حسی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food and Drug Analysis - Volume 24, Issue 1, January 2016, Pages 164–172
نویسندگان
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