Featured Research

from universities, journals, and other organizations

Oven-baked fish fingers have fewer furans than when fried

Date:
July 26, 2013
Source:
Plataforma SINC
Summary:
Researchers have discovered that fried fish fingers generate more furanic compounds than those baked in the oven. To be precise, there are three times as many when fried with olive oil and twice as many with sunflower oil. These compounds improve the food's organoleptic characteristics, but are believed to be toxic and carcinogenic.

Oven-baked fish fingers.
Credit: SINC

Spanish and Portuguese researchers have discovered that fried fish fingers generate more furanic compounds than those baked in the oven. To be precise, there are three times as many when fried with olive oil and twice as many with sunflower oil. These compounds improve the food's organoleptic characteristics, but are believed to be toxic and carcinogenic.

Worries concerning the presence of furans in food have risen in recent years due to their toxic and carcinogenic effects, as observed in animals. In fact the International Agency for Research on Cancer, part of the WHO, has now listed them as possible carcinogens for humans.

Now, a team of researchers from the University of Porto (Portugal) and the University of Extremadura (Spain) has evaluated the effects that the cooking conditions of fish fingers can have on the quantity of furans (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran and 5-hydroxymethylfurfural).

The results, published in the journal 'Food and Chemical Toxicology', reveal that fish fingers fried in olive oil contain approximately 30 micrograms of furans per gram (µg/g) and around 20 µg/g when sunflower oil is used..

When they are oven-baked, on the other hand, they generate fewer of these harmful substances: 10 µg/g. Furthermore, if fried fish fingers are reheated in the microwave, concentrations of 8.15 µg/g are found.

"The number of furans is lower when the temperature is lower and frying time is shorter, and also decreases when a longer time elapses after cooking," explains María Trinidad Pérez-Palacios, one of the authors.

Adjust cooking times and conditions

"Therefore," she adds, "formation of furanic compounds can be reduced by adjusting the conditions of cooking and post-cooking, for example by using the oven instead of the deep fryer, lowering the frying time and temperature -- 4 minutes at 160 şC is sufficient -- or leaving a suitable amount of time (10 minutes) between cooking the product and eating it."

The researchers found that by following these recommendations the formation of furans can be reduced, although the volatile compounds associated with the aroma and flavour of the cooked products decrease along with them.

"Furans enhance the organoleptic characteristics of food, but as there is scientific evidence of their potential toxicity and carcinogenicity, new research is channelled towards reducing the formation of these compounds without impairing our sensory enjoyment of what we are eating," remarks Pérez-Palacios.

There is currently no legislation on the maximum permitted levels of furans in food. The European Food Safety Authority (EFSA) is working on this issue and recommends analysing these substances in heated products, such as cooked foods or drinks such as coffee, both when purchasing and when cooked for consumption.

Pérez-Palacios believes that it is also important to educate consumers to read the labels on ready-to-cook food products, which often recommend oven baking as the method of preparation, "which is a positive thing in terms of the results we have found.

"As such, manufacturers should also make progress, for example by putting information on packaging relating to the possibility of oven-cooking the product or even recommending it as the sole method of preparation," the researcher concludes.


Story Source:

The above story is based on materials provided by Plataforma SINC. Note: Materials may be edited for content and length.


Journal Reference:

  1. T. Pérez-Palacios, C. Petisca, R. Henriques, I.M.P.L.V.O. Ferreira. Impact of cooking and handling conditions on furanic compounds in breaded fish products. Food and Chemical Toxicology, 2013; 55: 222 DOI: 10.1016/j.fct.2012.12.058

Cite This Page:

Plataforma SINC. "Oven-baked fish fingers have fewer furans than when fried." ScienceDaily. ScienceDaily, 26 July 2013. <www.sciencedaily.com/releases/2013/07/130726074009.htm>.
Plataforma SINC. (2013, July 26). Oven-baked fish fingers have fewer furans than when fried. ScienceDaily. Retrieved October 21, 2014 from www.sciencedaily.com/releases/2013/07/130726074009.htm
Plataforma SINC. "Oven-baked fish fingers have fewer furans than when fried." ScienceDaily. www.sciencedaily.com/releases/2013/07/130726074009.htm (accessed October 21, 2014).

Share This



More Plants & Animals News

Tuesday, October 21, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Cadaver Dogs Aid Search for More Victims of Suspected Indiana Serial Killer

Cadaver Dogs Aid Search for More Victims of Suspected Indiana Serial Killer

Reuters - US Online Video (Oct. 21, 2014) — Police in Gary, Indiana are using cadaver dogs to search for more victims after a suspected serial killer confessed to killing at least seven women. Linda So reports. Video provided by Reuters
Powered by NewsLook.com
White Lion Cubs Unveiled to the Public

White Lion Cubs Unveiled to the Public

Reuters - Light News Video Online (Oct. 21, 2014) — Visitors to Belgrade zoo meet a pair of three-week-old lion cubs for the first time. Tara Cleary reports. Video provided by Reuters
Powered by NewsLook.com
'Cadaver Dog' Sniffs out Human Remains

'Cadaver Dog' Sniffs out Human Remains

AP (Oct. 21, 2014) — Where's a body buried? Buster's nose can often tell you. He's a cadaver dog, specially trained to find human remains and increasingly being used by law enforcement and accepted in courts. These dogs are helping solve even decades-old mysteries. (Oct. 21) Video provided by AP
Powered by NewsLook.com
White Lion Cubs Born in Belgrade Zoo

White Lion Cubs Born in Belgrade Zoo

AFP (Oct. 20, 2014) — Two white lion cubs, an extremely rare subspecies of the African lion, were recently born at Belgrade Zoo. They are being bottle fed by zoo keepers after they were rejected by their mother after birth. Duration: 00:42 Video provided by AFP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:

Strange & Offbeat Stories

 

Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:  

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile iPhone Android Web
Follow Facebook Twitter Google+
Subscribe RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins