碩士 / 國立臺灣海洋大學 / 食品科學系 / 102 / Acrylamide is one of the byproduct of the Maillard reaction, produced by reducing sugar an amino acid as precursors at high temperature. This compound has been classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen. This study use the ways of fried and microwave to puffy shrimp crackers with additional 0.1%, 0.5% and 1.0% calcium (calcium lactate, calcium carbonate, calcium citrate, calcium acetate) respectively. The aim is to investigate the feasibility of reducing acrylamide formation by calcium fortification in shrimp crackers. The results show that additional calcium in shrimp pellet after drying, reduces the moisture content comparing to the control group and calcium citrate is the best. Adding calcium to shrimp crackers can reduce acrylamide content after frying, the amount of 0.1% calcium lactate and calcium acetate have the best ability to inhibit the formation of acrylamide. Compared with the control group acrylamide was reduced 99.9% and 90.7%，by 0.1% calcium lactate and calcium acetate respectively. Water activity of the microwave group is lower than fried group. However, reducing sugar content show a gradual rise, followed by a downward trend with increasing amount of calcium and crude ash content increase with increasing amount of calcium. The addition of calcium can decrease crude fat of fried shrimp crackers. Moreover, the qualitative analysis of UP-MS/MS to confirm the outflow of eluate from HPLC column, when the peak appears at 8.55 min, it is indeed acrylamide compound. In terms of physical properties, calcium acetate group has best puffing ratio by microwave and all of calcium have significantly effect on the appearance of fried group (△E > 3). Fried and microwave group of brown index (BI) show a downward trend with additional calcium; however, microwave group L* higher than fried group, but a* and b* show the opposite trend. Choosing fried shrimp crackers with calcium lactate addition as sensory evaluation showed that color caused no significant difference (p > 0.05) at a dosage of 0.1%. Although preference of texture, flavor and odor are decreased, overall acceptance is slightly lower than the control group.
| Identifer | oai:union.ndltd.org:TW/102NTOU5253027 |
| Date | January 2014 |
| Creators | Luo, Hsuan-Min, 駱宣旻 |
| Contributors | Sung, Wen-Chieh, 宋文杰 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 69 |
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