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Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying

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Abstract

The effects of normal and controlled atmosphere combinations on tuber components responsible for acrylamide formation were studied during prolonged storage at 9±1 °C using the tubers of “Agria” and “Russet Burbank.” The effects of low-dose irradiation (50, 200 Gy) prior to normal atmosphere storage were also studied. There was only a limited increase in the concentrations of sugars during 6 month of storage under normal atmosphere conditions. Low-dose irradiation slightly decreased the rate of sweetening in the tubers. The potential of acrylamide formation remained almost the same; however, the loss of firmness became clearer during 6 month of storage under normal atmosphere conditions. Controlled atmosphere storage in which O2 was deficient to a sufficient respiration increased the concentrations of sugars, and thus, the potential of acrylamide formation in potatoes upon frying at 170 °C for 10 min. The sum of glucose and fructose concentrations showed a good correlation (r 2∼0.90) with the potential of acrylamide formation for both cultivars.

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Acknowledgement

Authors acknowledge the financial support of Scientific and Technical Research Council of Turkey (Project no. TOVAG-3248) and thank Ankara Test and Analysis Laboratory for LC­MS analyses

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

    Vural Gökmen, Arda Serpen & Jale Acar

  2. Department of Horticulture, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey

    Bülent Akbudak & Atilla Eriş

  3. Department of Field Crops, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey

    Z. Metin Turan

Authors
  1. Vural Gökmen
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  2. Bülent Akbudak
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  3. Arda Serpen
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  4. Jale Acar
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  5. Z. Metin Turan
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  6. Atilla Eriş
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Correspondence to Vural Gökmen.

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Gökmen, V., Akbudak, B., Serpen, A. et al. Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying. Eur Food Res Technol 224, 681–687 (2007). https://doi.org/10.1007/s00217-006-0357-2

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  • DOI: https://doi.org/10.1007/s00217-006-0357-2

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