title: Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
abstract: This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme-substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 μg kg⁻¹) with no effects on the sensorial properties of the final product.
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links, Ghent, Belgium.
authors.forename: Raquel
authors.initials: R
authors.lastname: Medeiros Vinci
authors.forename: Frédéric
authors.initials: F
authors.lastname: Mestdagh
authors.forename: Christof
authors.initials: C
authors.lastname: Van Poucke
authors.forename: Barbara
authors.initials: B
authors.lastname: Kerkaert
authors.forename: Nathalie
authors.initials: N
authors.lastname: de Muer
authors.forename: Quenten
authors.initials: Q
authors.lastname: Denon
authors.forename: Carlos
authors.initials: C
authors.lastname: Van Peteghem
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D001215:Asparaginase / Q000008:administration & dosage; D001216:Asparagine / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D020106:Acrylamide; D001216:Asparagine; D001215:Asparaginase