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| Deep-fat frying oils affect the quality and N-nitrosamine content in fried fish ball |
| Zhou Xiao-lu1，Gao Yuan-yuan1，Wang rui1，Zhao Shuang-shuang1，Ma Li-zhen1*，Zhang Nai-lin2 |
| 1. Tianjin Engineering and Technology Research Center of Agricultural Products Processing,College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 2. Tianjin KUANDA Aquatic Food Co.，Ltd. High value transformation and quality control technology of surimi of Enterprise Key Laboratory，Tianjin 300304，China |
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Abstract Various kinds of plant oil with different oxidation stability could affect Fried product’s quality. Four
kinds of fried fish ball were cooked with sunflower oil, peanut oil, soybean oil, corn oil as deep-fat frying oil. In
order to evaluate the influence of oil type on the quality and safety of fried fish balls, the cooking loss, lipid
oxidation (TBARs), nitrite residue and the content of N-nitrosamines in the fried fish balls were analyzed. The
results showed that the type of frying oil has significant influence on the above mentioned index. The
fish balls fried in Peanut oil, the oil with better oxidation stability, had better structure and lower cooking loss,
while the fish balls fried in sunflower seed oil, the oil with poor oxidation stability, had worse structure and higher
cooking loss. Lipid oxidation was induced after frying, the samples were ordered according to TBARs value as
peanut oil (1.0 mg/kg)<corn oil<soybean oil<sunflower seed oil (4.8 mg/kg) fried fish balls. N-nitrosamines
formed after frying and the samples were ordered according to the amount of N-nitrosamines as sunflower seed oil
(12.52 g/kg) <peanut oil <soybean oil<corn oil (19.91 g/kg) fried fish balls. NPYR was predominant (8.68-11.22
μg/kg) in 9 kinds of detected N-nitrosamines, followed by NDPA (1.63-1.90 μg/kg) and NDBA (1.19-1.48 μg/kg).
It is necessary to select suitable deep-fat frying oil, and to apply corresponding methods to reduce lipid oxidation
and N-nitrosamine formation in the manufacture of fried fish balls.
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