Correlative Analysis between Volatile N-Nitrosamine Content and Nutrients or Physicochemical Indexes in Surimi Products
XIONG Fengjiao1, MA Lizhen1,2, WANG Yang2,*, ZHAO Shuangshuang1
1.National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries,Tianjin Agricultural University, Tianjin 300384, China
Abstract：In order to decipher the content of volatile N-nitrosamines in surimi products and its influencing factors, nutrients, physicochemical indexes and the contents of 9 volatile N-nitrosamines were determined by the Kjeldahl method, UV spectrophotometry and gas chromatography. Besides, the correlation between 8 common N-nitrosamines in surimi products and nutritional and physicochemical properties were analyzed. The results showed that protein contents of 10 market surimi products were 8.2-18.4 g/100 g, fat contents 0.8-12.3 g/100 g, total sugar contents 10.0-20.4 g/100 g, water contents 53.0%-65.5%, ash contents 2.2%-3.9%, energy values 453-958 kJ/100 g, nitrite contents 29.2-40.7 mg/100 g, NaCl contents 0.7%-1.6%, thiobarbituric acid reaction substances (TBARs) values 0.2-0.8 mg/kg, whose pH values were 6.59-7.69. A correlation coefficient of 0.57, 0.58, 0.64, -0.54, 0.73 and 0.54 was observed between NDMA and pH value, between NMEA and NaCl content, between NDEA and fat content, between NDPA and NaCl content, between NDBA and nitrite content, and between NPIP and NaCl content, respectively, whereas there was no correlation between NPYR and all nutritional and physicochemical properties. Furthermore, NMOR and protein content showed a correlation coefficient of -0.83.
