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| Influence of Ingredients and Processing Stages on N-nitrosamine Contents in Stuffed Fish Roll |
| WANG Yang1, XIONG Fengjiao2, LI Xiuming2, ZHOU Wei2, WU Chenyan2, MA Lizhen1,2,* |
| 1.Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China; 2.National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract In order to evaluate the effect of ingredients and processing stages on the contents of N-nitrosamines in stuffed fish roll, changes in the contents of 9 volatile N-nitrosamines, nitrite, thiobarbituric acid reaction substances (TBARs) and total volatile nitrogen (TVB-N) were measured during the processing of stuffed fish roll (filling and skin). The results showed that TVB-N value decreased while TBARs and nitrite contents increased during processing for both fish roll filling and skin. The various ingredients used in fish roll filling contained different levels of N-nitrosodimethylamine (NDMA, 0–27.51 μg/kg), N-nitrosodiethylamine (NDEA, 0?3.39 μg/kg), N-nitrosoethylmethylamine (NMEA, 0.11?4.33 μg/kg) and N-nitrosodiphenylamine (NDPheA, 0?0.82 μg/kg). NDEA (0?12.56 μg/kg), NMEA (0.08?15.26 μg/kg) and N-nitrosopiperidine (NPIP, 0?8.13 μg/kg) were detected in the ingredients of the fish roll skin. NDMA, NMEA and NDEA in filling as well as NDMA and NDMA in skin were mainly formed during chopping, and their contents decreased with the addition of other ingredients at the later stage of processing. NDPheA and NPIP were lower than the detection limit during the processing of filling and skin. The final product contained (1.9 ± 0.2) μg/kg of NDMA in filling, which was lower than the national standard limit, and NDMA was not detected in skin.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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2018, Vol. 32 
