Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey.
J Sci Food Agric. 2019 Mar 15;99(4):1509-1518. doi: 10.1002/jsfa.9325. Epub 2018 Oct 29.
The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep-fat frying, were determined.
Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was detected in deep-fat fried meatballs, whereas other HCAs (2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g .
The results of the present study showed that MeIQx could be formed in deep-fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry.
研究了不同的炸油（葵花籽油、榛子油、菜籽油、商业混合油、玉米油、里维埃拉橄榄油和天然特级初榨橄榄油）对肉丸中杂环芳烃（HCAs）形成的影响，以及深油炸前后肉丸和炸油中脂肪酸组成的变化。
炸油对肉丸的脂肪酸组成和总 HCA 含量有非常显著的影响（P < 0.01）。在肉、肌肉间脂肪、肉丸和所有不同的炸油中，最常见的饱和脂肪酸（SFAs）是棕榈酸和硬脂酸，最常见的单不饱和脂肪酸（MUFA）是油酸，最常见的多不饱和脂肪酸（PUFA）是亚油酸。只有在深油炸的肉丸中检测到 2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉（MeIQx），而其他 HCAs（2-氨基-3-甲基咪唑[4,5-f]喹喔啉（IQx）、2-氨基-3-甲基咪唑[4,5-f]喹啉（IQ）、2-氨基-3,4-二甲基咪唑[4,5-f]喹啉（MeIQ）、2-氨基-3,7,8-三甲基咪唑[4,5-f]喹喔啉（7,8-DiMeIQx）、2-氨基-3,4,8-三甲基咪唑[4,5-f]喹喔啉（4,8-DiMeIQx）、2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）、2-氨基-9H-吡啶并[2,3-b]吲哚（AαC）和 2-氨基-3-甲基-9H-吡啶并[2,3-b]吲哚（MeAαC））无法检测到。肉丸中的 HCA 总量在 30.43 到 43.71ng/g 之间。
本研究结果表明，MeIQx 可以在不同炸油的深油炸肉丸中形成。榛子油炸的肉丸中 MeIQx 含量最低，商业混合油炸的肉丸中 MeIQx 含量最高。© 2018 化学学会。
