Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

被引：46

作者：

Wang, Y. ^{[1
]}

Hui, T. ^{[1
]}

Zhang, Y. W. ^{[1
]}

Liu, B. ^{[1
]}

Wang, F. L. ^{[1
]}

Li, J. K. ^{[1
]}

Cui, B. W. ^{[1
]}

Guo, X. Y. ^{[1
]}

Peng, Z. Q. ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2015年 / 167卷

关键词：

Frying temperature; Frying cycle times; Heterocyclic amines; Trans fatty acids; Grass carp; AROMATIC-AMINES; PAN RESIDUES; FRIED BEEFBURGERS; COOKING METHODS; EDIBLE OILS; FISH; MEAT; CHICKEN; PRODUCTS; FOODS;

D O I：

10.1016/j.foodchem.2014.06.109

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of frying temperature and the number of frying cycles on the formation of heterocyclic amines (HAs) and trans fatty acids (TFAs) in grass carp were investigated. 9t-18:1 FAs was detected in all samples. The TFA contents of samples fried at 150-210 degrees C were not significantly different (P > 0.05). The content and number of different types of HAs increased with increasing frying temperature. 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), and 2-amino-3,7,8-trimethylimdazo[4,5-f]quinoxaline (7,8-diMeIQx) were detected in most of the tested samples. The differences in the surface colour (Delta E) increased with frying temperature, and Delta E of samples fried at 170 degrees C was significantly higher than that of 150 degrees C (P < 0.05). The analysis of different cycle times revealed that the TFA levels increased with an increase in the usage period of the frying fat, and 9t,12t-18:2 FM was detected after the 40th frying cycle. As the number of frying cycles increased, the number of different types of HAs increased, seven types of HAs were detected after the 25th frying cycle. (C) 2014 Elsevier Lid. All rights reserved.

引用

页码：251 / 257

页数：7

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