To reveal the changes in acrylamide and appearance quality during the storage of roasted chicken breast treated with Hippophae rhamnoides L. (Hp) and Alkekengi officinarum Moench (Ak) fruits extracts, vitamin C and quercetin were used as controls. The acrylamide content and sample color changes were detected using HPLC and handheld colorimeter. The effects of Hp and Ak fruits extracts, storage temperature, time, and packaging extraction time on the visual quality and acrylamide content changes of roasted chicken breast were studied. As the concentration of Hp and Ak fruits extracts increased from 0. 05 g/L to 0. 5 g/L, the acrylamide content in the Hp fruit extract treatment group showed a trend of first decreasing and then increasing, while the Ak fruit extract treatment group showed the opposite trend. When the concentration was 0.2 g/L, the inhibition rate of Hp and Ak fruits extracts on acrylamide had reached 25.9%. In addition, extending the packaging extraction time and reducing storage temperature can help to suppress the production of acrylamide, thereby maintaining a lower acrylamide content in the sample. The acrylamide content in the Ak fruit extract treatment group treated with vacuum pumping combined with 4 ℃ refrigeration only increased from 50. 54 mg/kg to 78. 93 mg/kg over the entire 30-day storage period. The soaking treatment of Hp and Ak fruits extracts can help reduce the acrylamide content in roasted chicken breast and improve the visual quality of roasted chicken breast. Among them, Ak fruit extract has the most comprehensive effect.
DENG Yawen
,
DONG Tungalag
,
YUN Xueyan
. Effects of Hippophae rhamnoides L. and Alkekengi officinarum Moench fruits extracts on changes of acrylamide content in roasted chicken breasts[J]. Food and Fermentation Industries, 2025
, 51(6)
: 168
-174
.
DOI: 10.13995/j.cnki.11-1802/ts.038871
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