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한국식품과학회지
→ 한국식품과학회지2020 ; 52(6): 565-572
Factors affecting the formation of bound 3-monochloropropane-1,2-diol in a fried snack model
유탕 과자 모델에서 결합형 3-monochloropropane-1,2-diol 생성에 영향을 미치는 요인
Jun-Hyuk Kang1 , Woo-Young Joung1 , Hoi-Jin Rho2 , and Hyung-Hee Baek1,*
1Department of Food Engineering, Dankook University 2Global R&D Center, ORION Corp
강준혁1 ·정우영1 ·노회진2 ·백형희1,*
1 단국대학교 식품공학과, 2 (주)오리온 글로벌연구소
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 190o C. 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.
KEYWORD
bound 3-MCPD, 3-MCPD, GC-MS, fried snack, validation
한국식품과학회지 2020 Dec; 52(6): 565 - 572
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