Effect Of Cysteine On The Contents Of Dicarbonyl Compounds,Advanced Glycation End Products,and Other Quality Parameters In Fried Potato Chips

As the fourth largest food crop,potato is widely used in the field of food processing.Nowadays,fried potato chips and other fried potato products are widely enjoyed by consumers.However,recent studies have found that many harmful substances,such as active carbonyl compounds,will be produced in the process of frying,which will seriously affect human health.As a semi-essential amino acid in the organism,cysteine is also a common food additive.In this paper,the application of cysteine in fried potato chips was studied.The main conclusions are as follows:1.The effect of cysteine on the oxidative rancidity of fat in fried potato chipsOxidative rancidity of oil is an important reason for the quality decline of fried potato chips during storage.After immersion of fresh potato crisps with cysteine,the oil content of fried potato chips decreased from 28.79% to 19.48%,which was equivalent to 9.31 g reduction in oil content per 100 g of fried potato chips,which reduced the difficulty of storage to a certain extent.Cysteine can also reduce the peroxide value,carbonyl value and acid value of oils in fried potato chips.When the immersion concentration of cysteine reached 5 mg/m L,the peroxide value,carbonyl value and acid value decreased by 44.44%,72.09% and 42.44% respectively.At the same time,cysteine can improve the antioxidant capacity of fried potato chips,effectively inhibit the oxidative rancidity of oil,improve the quality of fried potato chips and prolong their shelf life.2.The effect of cysteine on the associated harmful substances in fried potato chipsThe results showed that the content of glyoxal,methylglyoxal,3-deoxyglucosone and 5-hydroxymethylfurfural in fried potato chips decreased after the immersion of cysteine.When the concentration of cysteine was 5 mg/m L,the content of glyoxal,methylglyoxal,3-deoxyglucosone and 5-hydroxymethylfurfural decreased by 10.7%,31.45%,56.21% and 23.43% respectively.In addition,the contents of advanced glycation products and protein oxidation products in fried potato chips decreased significantly,but the cytotoxicity of fried potato chips did not change significantly after adding cysteine.Therefore,adding cysteine can effectively inhibit the harmful substances in fried potato chips and improve the safety of fried food.3.Effects of cysteine on sensory,texture and volatile flavor components of fried potato chipsThe crispy and delicious fried food has been popular with consumers.In this experiment,the sensory evaluation of fried chips with cysteine was carried out.The results showed that the sensory score of fried chips with cysteine treatment was higher.The results show that cysteine can inhibit browning in frying process and give the chips better color,and will not affect the hardness and brittleness of fried chips.The results of the volatile flavor compounds showed that the aldehydes and pyrazines in fried chips were decreased after adding cysteine,and the kinds and contents of sulfur-containing flavor compounds increased.The comprehensive analysis shows that cysteine can improve the flavor of fried potato chips and improve the quality of food.