Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets

DEMİROK SONCU E., Kolsarici N.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.97, sa.6, ss.1790-1797, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97 Sayı: 6
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1002/jsfa.7976
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1790-1797
  • Anahtar Kelimeler: acrylamide, deep fat frying, breaded chicken products, natural antioxidants, microwave, MAILLARD REACTION, POTATO, ANTIOXIDANT, SYSTEMS, FLOUR, MODEL
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUNDInitially, we measured the acrylamide (AA) levels of chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants. After the determination of AA in these products, we aimed to investigate whether the use of green tea extract in the covering material, and microwave thawing before frying, mitigated the formation of AA in CBs and CNs during the production process.