가열조리에 따른 냉동식품의 아크릴아마이드 함량조사
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- 2024.01.29
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- 2023.11
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 38권 / 6호
ㆍ저자명 : 이유진, 김명길, 권혜정, 배호정, 임경숙, 백은진, 이명진
목차
Materials and Methods
실험재료
시약 및 표준물질
시료전처리
아크릴아마이드 분석방법
분석방법 유효성 확인
Results and Discussion
분석법 유효성 검증
냉동식품의 아크릴아마이드 함량 비교
식품접객업소 조리식품(감자튀김)의 아크릴아마이드 함량비교
조리법에 따른 아크릴아마이드 함량 비교
국문요약
Conflict of interests
ORCID
영어 초록
This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.
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