頁籤選單縮合
題 名 | Effects of Calcium Supplements on the Quality and Acrylamide Content of Puffed Shrimp Chips |
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作 者 | Chen, Tai-yuan; Luo, Hsuan-min; Hsu, Pang-hung; Sung, Wen-chieh; | 書刊名 | Journal of Food and Drug Analysis |
卷 期 | 24:1 2016.01[民105.01] |
頁 次 | 頁164-172 |
分類號 | 341.91 |
關鍵詞 | Acrylamide; Calcium fortification; Deep-frying; Puffed shrimp chips; Sensory evaluation; |
語 文 | 英文(English) |
英文摘要 | The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate. |
本系統中英文摘要資訊取自各篇刊載內容。