油炸鱼块中食源性危害因素形成的研究。

Study of the formation of food hazard factors in fried fish nuggets.

机构信息

College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.

College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.

出版信息

Food Chem. 2022 Mar 30;373(Pt B):131562. doi: 10.1016/j.foodchem.2021.131562. Epub 2021 Nov 9.

DOI:10.1016/j.foodchem.2021.131562

PMID:34838400

Abstract

Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4-6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were investigated. Advanced glycation endproducts (AGEs), acrylamide (AA), 5-hydroxymethyl furfural (5-HMF), benzo (a) pyrene (BaP) and trans fatty acids (TFAs) mainly presented on the surface of fried samples, but only few AGEs were detected in the interior. The extension of frying time promoted lipid oxidation and the formation of food hazard factors. At the same frying time, the contents of AA, 5-HMF, TFAs and fluorescent AGEs in flour-coated fish nuggets were higher than those in direct fried fish nuggets, while the contents of N-carboxymethyllysine (CML) and BaP were lower. Overall, CML and BaP were the main food hazard factors of the direct fried samples, AA was the main food hazard factor of the flour-coated fried samples.

摘要

香酥鱼块由草鱼制成。研究了油炸时间（180℃，4-6 分钟）和预处理对香酥鱼块中食源性危害因子形成的影响。晚期糖基化终末产物（AGEs）、丙烯酰胺（AA）、5-羟甲基糠醛（5-HMF）、苯并（a）芘（BaP）和反式脂肪酸（TFAs）主要存在于油炸样品的表面，但内部仅检测到少量 AGEs。油炸时间的延长会促进脂质氧化和食源性危害因子的形成。在相同的油炸时间内，面粉包裹的鱼块中的 AA、5-HMF、TFAs 和荧光 AGEs 含量高于直接油炸的鱼块，而 N-羧甲基赖氨酸（CML）和 BaP 的含量较低。总的来说，CML 和 BaP 是直接油炸样品的主要食源性危害因子，AA 是面粉包裹油炸样品的主要食源性危害因子。