Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6404397 | LWT - Food Science and Technology | 2014 | 4 Pages |
Abstract
Foods with different moisture and fat contents (i.e. meat sauce and biscuits) were subjected to treatments at 4, 12 and 19Â kPa for increasing lengths of time to remove furan and 5-hydroxymethylfurfural (HMF). The vacuum treatments were ineffective in removing HMF from both food types, as well as furan from the biscuits, unless this food was preliminary hydrated at high water activity. However, the vacuum treatments allowed furan to be removed from the high moisture food. In particular, 67% furan removal from the meat sauce was achieved by applying 12Â kPa for 10Â min. Sensory analysis results showed that meat sauce subjected to such a treatment presented the same odor intensity of the untreated sample. The post-process vacuum treatment could represent a reliable strategy to mitigate the furan levels in high moisture foods.
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Food Science
Authors
Monica Anese, Francesca Bot, Michele Suman,