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Higher acrylamide contents in French fries prepared from “fresh” prefabricates

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Abstract

A recent campaign indicated that French fries prepared from “fresh” prefabricates stored at about 4 °C had a double acrylamide content compared to those from frozen products. During storage at 4 °C, reducing sugars were liberated which enhance acrylamide formation. Even with boiling water, blanching did not completely inactivate the alpha amylase. Pre-frying was more effective, but conditions of 170 °C/60 s, as often applied, were still only at the borderline of suppressing liberation of reducing sugar. It is concluded that processing conditions of “fresh” prefabricates for potato products like French fries and roasted or baked products should be revisited to prevent liberation of reducing sugar during storage and enhanced acrylamide formation.

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Acknowledgements

We thank U. Vollmer (frigemo AG) for information, generous help and samples. We thank R. Amado and G. Manzardo, Swiss Federal Institute of Technology, Zürich, for advise concerning the determination of amylase activity

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Authors and Affiliations

  1. Official Food Control Authority of the Canton of Zurich, P.O. Box, CH-8030, Zurich, Switzerland

    Katell Fiselier, Alessandro Fiscalini & Koni Grob

  2. Zweifel Pomy-Chips AG, Kesselstr. 5, CH-8957, Spreitenbach, Switzerland

    Annetta Hartmann

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  1. Katell Fiselier
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  2. Annetta Hartmann
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  3. Alessandro Fiscalini
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  4. Koni Grob
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Correspondence to Koni Grob.

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Fiselier, K., Hartmann, A., Fiscalini, A. et al. Higher acrylamide contents in French fries prepared from “fresh” prefabricates. Eur Food Res Technol 221, 376–381 (2005). https://doi.org/10.1007/s00217-005-1183-7

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  • DOI: https://doi.org/10.1007/s00217-005-1183-7

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