Dynamic Changes of N-Nitrosamine Content during Processing of Fish Tofu
XIONG Fengjiao1, WANG Yang2, MA Lizhen1,*, WANG Kaili1, FAN Xiaopan1, YANG Mei1, ZHANG Bonan1, JIAO Xuechao3
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; 3. Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi, Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin 300304, China
Abstract：The objective of the present study was to evaluate the effect of raw materials and processing factors on the levels of N-nitrosamine in surimi products. The contents of nine N-nitrosamines in the raw materials for fish tofu and quantitative changes in these compounds during the processing of fish tofu were determined by gas chromatography (GC), and their correlations with nitrite, thiobarbituric acid reaction substances (TBARs) and volatile basic nitrogen (TVB-N) were analyzed. The results showed that contents of TVB-N and nitrite in the raw materials were decreased by 7.6 and 0.2 mg/100 g, respectively after processing into fish tofu, and the content of TBARs was increased by 0.8 mg/kg. N-nitrosodiethylamine (NDEA) (0–3.23 μg/kg) and N-nitrosoethylmethylamine (NMEA) (0–8.62 μg/kg) but not N-nitrosodimethylamine (NDMA) were detected in the raw materials. N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) were detected at levels of 6.35 and 2.28 μg/kg, respectively in flavor enhancer I + G. The levels of NMEA and NDEA increased with added fat during the chopping process, but decreased significantly after cooking and frying to (17.76 ± 0.50) and (0.10 ± 0.00) μg/kg, respectively, and a small amount of NDMA ((0.15 ± 0.00) μg/kg) was retained after frying. In addition, NDMA and NDEA were positively correlated with frying temperature and TVB-N, and NMEA was positively correlated with TBARs.
熊凤娇，王 洋，马俪珍，王凯丽，樊晓盼，杨 梅，张伯男，焦学超. 鱼豆腐加工过程中N-亚硝胺含量的动态变化[J]. 肉类研究, 2017, 31(6): 13-18.
XIONG Fengjiao, WANG Yang, MA Lizhen, WANG Kaili, FAN Xiaopan, YANG Mei, ZHANG Bonan, JIAO Xuechao. Dynamic Changes of N-Nitrosamine Content during Processing of Fish Tofu. Meat Research, 2017, 31(6): 13-18.
