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유탕 과자 모델에서 결합형 3-monochloropropane-1,2-diol 생성에 영향을 미치는 요인

Factors affecting the formation of bound 3-monochloropropane-1,2-diol in a fried snack model

한국식품과학회지 2020년 52권 6호 p.565 ~ 572
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Abstract


The 3-monochloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in foodstuffs in its free form as well as in its bound form. The objective of this study was to evaluate the effects of emulsifier, frying temperature, and the amounts of salt and oil on the formation of bound 3-MCPD in a fried snack model. Emulsifier affected the formation of bound 3-MCPD; furthermore, it was observed that the largest amount of bound 3-MCPD was detected in the fried snack model when glycerin esters of fatty acids were used as emulsifiers. Frying temperature also affected the formation of bound 3-MCPD, which increased significantly as the frying temperature increased from 145 to 190oC. In addition, salt affected the formation of bound 3-MCPD. As the amount of salt increased, the amount of bound 3-MCPD also increased significantly. Moreover, it was observed that the amount of oil did not affect the formation of bound 3-MCPD. These results will aid in the reduction of bound 3-MCPD in fried snacks.

키워드

bound 3-MCPD; 3-MCPD; GC-MS; fried snack; validation

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