Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp.

Bacillus sp. 발효를 이용한 감자 칩의 아크릴아마이드 저감화

  • Lee, Joongjae (Department of Food Science and Nutrition, Dankook University) ;
  • Oh, Myeonggeun (Department of Food Science and Nutrition, Dankook University) ;
  • Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Jin, Yong-Ik (Highland Agriculture Research Institute, RDA) ;
  • Chang, Dong-Chil (Highland Agriculture Research Institute, RDA) ;
  • Kim, Sung-Hwan (Department of Food Science and Nutrition, Joongbu University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University)
  • 이중재 (단국대학교 식품영양학과) ;
  • 오명근 (단국대학교 식품영양학과) ;
  • 장윤혁 (경희대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 진용익 (농촌진흥청 고령지농업연구소) ;
  • 장동칠 (농촌진흥청 고령지농업연구소) ;
  • 김성환 (중부대학교 식품영양학과) ;
  • 정윤화 (단국대학교 식품영양학과) ;
  • 김미숙 (단국대학교 식품영양학과)
  • Received : 2015.10.23
  • Accepted : 2015.11.06
  • Published : 2016.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

The market for potato chips has expanded due to increased consumption of seasoned potato chips. However, the deep-frying process facilitates development of a browning color and formation of acrylamide. The objective of this work was to minimize browning color and acrylamide formation by fermentation prior to deep-frying. Potato slices were fermented by using three Bacillus strains, B. licheniformis (BL), B. methylotrophicus (BM), and B. subtilis, for 6 h at $30^{\circ}C$. In all fermentation groups, contents of total sugars in potato slices decreased. The color of fermented potato chips improved compared to the control. BM potato chips showed the best color values (76.33 in L value, 5.67 in a value, and 34.79 in b value). All fermentation processes reduced levels of acrylamide in deep-fried potato chips. Fermentation of potato slices for 2 h by BL reduced up to 96.1% acrylamide content. It was concluded that the fermentation process can positively affect color development and acrylamide formation.

본 연구에서는 Bacillus sp.를 이용하여 감자슬라이스를 발효시킨 후 성분을 분석하고, 감자 칩으로 가공하여 색도와 아크릴아마이드 함량을 알아보았다. B. licheniformis, B. methylotrophicus, B. subtilis 각각을 $7.5{\times}10^7{\sim}2.7{\times}10^8CFU/mL$ 접종하여 6시간 동안 발효한 결과 균수의 증가는 보이지 않는 유도기였음에도 불구하고 총당 함량은 감소하였으며, 환원당 함량 변화에 영향을 미쳤다. 감자 칩의 색도는 대조구에 비하여 실험구의 L 값이 증가하였으며, a 값과 b 값은 감소하여 감자 칩으로 적합한 색도를 나타내었다. 발효 감자 칩의 아크릴아마이드 함량은 평균 약 94% 감소하였다.

Keywords

References

  1. Ha JH, Ha SD, Kang YS, Hong KP, Bae DH. 2007. Microbiological, nutritional, and rheological quality changes in frozen potatoes during storage. Korean J Food Sci Technol 39: 663-668.
  2. Food news. 2014. How will be maintained boom of honey butter chips. http://www.foodnews.co.kr/news/articleView.html?idxno=53159 (accessed Jun 2015).
  3. Kaur A, Singh N, Ezekiel R. 2008. Quality parameters of potato chips from different potato cultivars: Effect of prior storage and frying temperatures. Int J Food Prop 11: 791-803. https://doi.org/10.1080/10942910701622664
  4. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Food chemistry: Acrylamide from Maillard reaction products. Nature 419: 449-450. https://doi.org/10.1038/419449a
  5. Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50: 4998-5006. https://doi.org/10.1021/jf020302f
  6. Ministry of Food and Drug Safety. 2014. Knowledge of food safety. http://www.foodsafetykorea.go.kr/portal/board/board Detail.do?menu_no=268&bbs_no=bbs001&ntctxt_no=2226 6&menu_grp=MENU_GRP01 (accessed Oct 2015).
  7. Jung MY, Choi DS, Ju JW. 2003. A novel technique for limitation of acrylamide formation on fried and baked corn chips and in French fries. J Food Sci 68: 1287-1290. https://doi.org/10.1111/j.1365-2621.2003.tb09641.x
  8. Kita A, Brathen E, Knutsen SH, Wicklund T. 2004. Effective ways of decreasing acrylamide content in potato crisps during processing. J Agric Food Chem 52: 7011-7016. https://doi.org/10.1021/jf049269i
  9. Manan JK, Joshi GJ, Saxena AK, Kalra CL, Berry SK. 1987. Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum). J Food Sci Technol 24: 139-141.
  10. Slinde E, Skrede G, Aukrust T, Blom H, Baardseth P. 1993. Lactic acid fermentation influence on sugar content and colour of deep-fried carrot chips. Food Res Int 26: 255-260. https://doi.org/10.1016/0963-9969(93)90028-H
  11. Baardseth P, Blom H, Skrede G, Mydland LT, Skrede A, Slinde E. 2006. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries. J Food Sci 71: C28-C33. https://doi.org/10.1111/j.1365-2621.2006.tb12384.x
  12. Kim HN, Yu SY, Yoon WB, Jang SM, Jang YJ, Lee OH. 2014. Analysis of nutritional components and physicochemical properties of hot-air dried Jerusalem artichoke (Helianthus tuberosus L.) powder. Korean J Food Sci Technol 46: 73-78. https://doi.org/10.9721/KJFST.2014.46.1.73
  13. Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. 2006. Nutrient composition of domestic potato cultivars. J East Asian Soc Dietary Life 16: 740-746.
  14. Chung HW, Park SK, Choi D. 2007. Determination of acrylamide in food products. Anal Sci Technol 20: 164-169.
  15. Palmen TG, Scheidle M, Huber R, Kamerke C, Wilming A, Dittrich B, Klee D, Büchs J. 2013. Influence of initial pH values on the lag phase of Escherichia coli and Bacillus licheniformis batch cultures. Chem Ing Tech 85: 863-871. https://doi.org/10.1002/cite.201200200
  16. Oh HI, Eom SM. 2008. Changes in microflora and enzyme activities of cheonggukjang prepared with germinated soybeans during fermentation. Korean J Food Sci Technol 40: 56-62.
  17. Lee NR, Go TH, Lee SM, Hong CO, Park KM, Park GT, Hwang DY, Son HJ. 2013. Characteristics of Chungkookjang prepared by Bacillus amyloliquefaciens with different soybeans and fermentation temperatures. Korean J Microbiol 49: 71-77. https://doi.org/10.7845/kjm.2013.007
  18. Sivaramakrishnan S, Gangadharan D, Nampoothiri KM, Soccol CR, Pandey A. 2006. $\alpha$-Amylases from microbial sources-an overview on recent developments. Food Technol Biotechnol 44: 173-184.
  19. Mottram DS, Wedzicha BL, Dodson AT. 2002. Food chemistry: acrylamide is formed in the Maillard reaction. Nature 419: 448-449. https://doi.org/10.1038/419448a
  20. Kumar D, Singh BP, Kumar P. 2004. An overview of the factors affecting sugar content of potatoes. Ann Appl Biol 145: 247-256. https://doi.org/10.1111/j.1744-7348.2004.tb00380.x
  21. Kaaber L, Sundt TW, Slinde E. 1995. Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation. Potato Res 38: 39-45. https://doi.org/10.1007/BF02358067
  22. Brands CM, Wedzicha BL, van Boekel MA. 2002. Quantification of melanoidin concentration in sugar-casein systems. J Agric Food Chem 50: 1178-1183. https://doi.org/10.1021/jf010789c
  23. Rodriguez-Saona LE, Wrolstad RE. 1997. Influence of potato composition on chip color quality. Amer Potato J 74: 87-106. https://doi.org/10.1007/BF02851555
  24. Friedman M. 2003. Chemistry, biochemistry, and safety of acrylamide. A review. J Agric Food Chem 51: 4504-4526. https://doi.org/10.1021/jf030204+
  25. Kim CT, Hwang ES, Lee HJ. 2005. Reducing acrylamide in fried snack products by adding amino acids. J Food Sci 70: C354-C358. https://doi.org/10.1111/j.1365-2621.2005.tb09966.x
  26. Grob K, Biedermann M, Biedermann-Brem S, Noti A, Imhof D, Amrein T, Pfefferle A, Bazzocco D. 2003. French fries with less than 100 g/kg acrylamide. A collaboration between cooks and analysts. Eur Food Res Technol 217: 185-194. https://doi.org/10.1007/s00217-003-0753-9

Cited by

  1. 품종에 따른 고구마 칩의 아크릴아마이드 함량과 품질 특성 vol.50, pp.3, 2016, https://doi.org/10.9721/kjfst.2018.50.3.308