Sun Jingwen, Wu Runlin, Hu Benlun, Jia Caihua, Rong Jianhua, Xiong Shanbai, Liu Ru
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China.
Foods. 2022 May 16;11(10):1437. doi: 10.3390/foods11101437.
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.
本研究的目的是通过测量晚期糖基化终产物（AGEs）和丙烯酰胺含量，研究魔芋葡甘露聚糖（KGM）对油炸裹面糊鱼块吸油率及安全危害因子形成的影响。测定了其他理化性质，以探究吸油率及安全危害因子形成的原因。发现丙烯酰胺主要存在于鱼块的外皮中。添加0.8%的KGM可显著降低丙烯酰胺含量（p<0.05）。对于裹面糊的样品，AGEs含量远低于未裹面糊的样品。添加0.8%的KGM可显著降低内层的AGEs含量（p<0.05）。微观结构表明，添加0.8%KGM的样品外皮最致密。致密的外皮降低了油和丙二醛的含量。结合其他指标，0.8%KGM对丙烯酰胺的抑制作用与0.8%KGM样品中油氧化程度和美拉德反应的降低程度密切相关。0.8%KGM对AGEs的抑制作用可能源于其较低的含油量。
