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. 2020 May 4;9(5):573.
doi: 10.3390/foods9050573.

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Jong-Sun Lee  1 , Ji-Won Han  1 , Munyhung Jung  2 , Kwang-Won Lee  3 , Myung-Sub Chung  1
Affiliations

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Jong-Sun Lee et al. Foods. .

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.

Keywords: acrylamide; air frying; chicken; deep-fat frying; polycyclic aromatic hydrocarbons.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Typical high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS) chromatograms for the acrylamide standard (100 μg/kg) and the internal standard (20 μg/kg) in deep-fat-fried chicken wing samples after thawing by water immersion.
Figure 2
Figure 2
Gas chromatography–mass spectrometry (GC-MS) total ion chromatograms of a mixture of the four polycyclic aromatic hydrocarbons (PAHs) (10 μg/kg) and the B(a)P-d12 and CRY-d12 internal standards (10 μg/kg). Benzo(a)anthracene, B(a)A; benzo(b)fluoranthene, B(b)F; chrysene, CRY; benzo(a)pyrene, B(a)P; benzo(a)pyrene-d12, B(a)P-d12; and chrysene-d12, CRY-d12.
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