Abstract
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs) in air-fried and deep-fat-fried chicken breasts, thighs, and wings thawed using different methods, i.e., by using a microwave or a refrigerator, or by water immersion. The acrylamide and PAHs were analyzed by high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS) and gas chromatography–mass spectrometry (GC-MS), respectively. Deep-fat-fried chicken meat had higher acrylamide (n.d.–6.19 μg/kg) and total PAH (2.64–3.17 μg/kg) air-fried chicken meat (n.d.–3.49 μg/kg and 1.96–2.71 μg/kg). However, the thawing method did not significantly affect the formation of either acrylamide or PAHs. No significant differences in the acrylamide contents were observed among the chicken meat parts, however, the highest PAH contents were found in chicken wings. Thus, the results demonstrated that air frying could reduce the formation of acrylamide and PAHs in chicken meat in comparison with deep-fat frying.
Highlights
Meat consumption has increased steadily in recent years, the consumption of low-fat, low-calorie, and high-protein chicken has grown significantly [1]
The acrylamide levels of the deep-fat-fried chicken meats ranged from n.d. to
We reported our investigation into the effects of different frying methods and thawing methods of chicken meat parts on the formation of acrylamide and polycyclic aromatic hydrocarbons (PAHs)
Summary
Meat consumption has increased steadily in recent years, the consumption of low-fat, low-calorie, and high-protein chicken has grown significantly [1]. The number of chicken franchise stores in Korea has increased from 9000 in 2002 to 24,602 in 2018 [2]. The domestic consumption of chicken has continued to grow from 7.5 kg per person per year in 2005 to 14.2 kg per person per year in 2018 [3]. The consumption of chicken in the USA has increased from. In the European Union, the production of chicken has increased from 8169 billion tons per year in 2005 to 12,260 billion tons per year in 2018 [5]. The most frequently consumed meat cooked at high temperatures is fried chicken [6]
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