Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips
Tai-Yuan Chen a, Hsuan-Min Luo a, Pang-Hung Hsu b, Wen-Chieh Sung a,c,*
a Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
b Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung, Taiwan
c Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate.
Keywords: acrylamide, calcium fortification, deep-frying, puffed shrimp chips, sensory evaluation