Acrylamide formation during heat treatment of plant-based meat and cheese alternatives

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882813" target="_blank" >RIV/62157124:16270/25:43882813 - isvavai.cz</a>

Result on the web

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/12372/3833" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/12372/3833</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.12372" target="_blank" >10.55251/jmbfs.12372</a>

Result language

angličtina

Original language name

Acrylamide formation during heat treatment of plant-based meat and cheese alternatives

Original language description

Plant analogues of animal foods are currently being increasingly produced worldwide to supply the market with alternative products made from plant-based ingredients. In this study, the acrylamide (AA) content was determined by coupled liquid chromatography with mass spectrometry before and after heat treatment of plant-based meat product alternatives (PBMAs; burger patties, steaks, nuggets, schnitzels), authentic meat products (nuggets, strips¸ schnitzels), plant-based cheese alternatives (PBCAs) and authentic cheese. In PBMAs without breadcrumb coating (burgers, steaks), the AA concentrations before as well as after heat treatment remained below the method limit of quantification (20 μg/kg), while in PBMAs with breadcrumb coating such as nuggets or schnitzels, frying statistically significantly (p &lt; 0.05) increased the AA content from 28.5 (min-max &lt;20-98) μg/kg to 44.5 (28-170) μg/kg. A similar trend was observed for authentic meat products with breadcrumb coating – increase of AA after heat treatment from 15.5 (&lt;20-33) μg/kg to 36.5 (&lt;20-64) μg/kg. In both PBCAs and authentic cheese, frying in breadcrumb coating also increased AA concentrations (to 20.0 (&lt;20-42) μg/kg and 31.5 (&lt;20-39) μg/kg, respectively). It was found that the source of the AA increase during heat treatment was therefore the breadcrumb coating, not the plant analogues themselves or authentic meat products or cheeses. Only in PBCAs without breadcrumb coating produced from minced almonds, heat treatment increased AA contents to as much as 1,217 μg/kg, which is already a high-risk concentration. Our results imply the need for deeper investigation into AA content in heat-treated PBCAs made from minced almonds.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Volume of the periodical

15

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

nestránkováno

UT code for WoS article

001619551700001

EID of the result in the Scopus database

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