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Abstract
Acrylamide (CH^sub 2^ = CHCONH^sub 2^) is creating cancer chemical which produced in certain foods due to heating process at high temperature and low humidity conditions. Due to the hazardous effect of acrylamide, in this study, the effect of frying temperature (180 and 200°C), frying time (4 and 6 minutes) and meat content (40% and 80%) on the acrylamide levels has been discussed in fried hamburger using Taguchi design of experiment (DOE). Produced acrylamide in each sample was analyzed by FID-GC system in the presence of internal standard. Between investigated parameters, results from DOE reveal that frying temperature has the higher impact on the produced acrylamide.
Keywords: Acrylamide, Frying temperature, Frying time, Taguchi design
1. Introduction
Acrylamide, a potential genetic and reproductive toxin with mutagenic and carcinogenic properties in experimental mammalians in both in vitro and in vivo study, has been found in a large range of fried and baked carbohydrate-rich foods, which has attracted worldwide concern. Acrylamide has been classified as a probable carcinogen by the International Agency for Research on Cancer [1], It is formed through Maillard reaction (MR) in many starch-rich foods [2], It has been claimed that dietary acrylamide does not constitute any risk to human health [3,4]; however, considering the potential health hazard of this molecule and its wide distribution in the Western diet, numerous studies have been undertaken to provide reliable mitigation strategies to minimize its levels in processed products [3-5],
Acrylamide is mainly formed in food by a reaction between asparagine and reducing sugars [6], The mechanisms of acrylamide formation were deeply investigated [7,8], and the significant role of 3-aminopropionamide as reaction intermediate was elucidated [9,10], Effective factors on the acrylamide formation such as cooking period, frying temperature, humidity, and amount of precursors for Maillard reaction, have been reported previously [1,4,6,10], Since food products containing meat are also prone to acrylamide production, the aim of the current study was to investigate the effect of two important parameters (frying temperature and frying time) on the amount of produced acrylamide in fried hamburger.
2. Taguchi Experimental Design
Taguchi experimental design method is used in this study. This method reduces cost, improves quality, and provides robust design solutions. Taguchi method utilizes orthogonal arrays (OAs) from experimental design theory to...