This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

Materials and Methods
    실험재료
    시약 및 표준물질
    시료전처리
    아크릴아마이드 분석방법
    분석방법 유효성 확인
Results and Discussion
    분석법 유효성 검증
    냉동식품의 아크릴아마이드 함량 비교
    식품접객업소 조리식품(감자튀김)의 아크릴아마이드 함량비교
    조리법에 따른 아크릴아마이드 함량 비교
국문요약
Conflict of interests
ORCID

• 이유진(경기도보건환경연구원 식품분석팀) | You-Jin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea) Corresponding author
• 김명길(경기도보건환경연구원 식품분석팀) | Myung-Gil Kim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea)
• 권혜정(경기도보건환경연구원 식품분석팀) | Hye-Jung Kwon (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea)
• 배호정(경기도보건환경연구원 식품분석팀) | Ho-Jeong Bae (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea)
• 임경숙(경기도보건환경연구원 식품분석팀) | Kyong-Suk Lim (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea)
• 백은진(경기도보건환경연구원 식품분석팀) | Eun-Jin Baek (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea)
• 이명진(경기도보건환경연구원 식품분석팀) | Myung-Jin Lee (Food Analysis Team, Gyeonggi Province Institute of Health and Environment, Suwon, Korea)