|
|
|
| Effect of Frying Oils on the Quality and N-Nitrosamine Content of Deep-Fat Fried Fish Balls |
| ZHOU Xiaolu1, WANG Rui1, GAO Yuanyuan1, ZHAO Shuangshuang1, MA Lizhen1,*, ZHANG Nailin2 |
| 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. High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory, Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin 300304, China |
|
|
|
Abstract Texture properties, cooking loss rate, thiobarbituric acid reaction substances (TBARs) value, nitrite residue and
N-nitrosamine content of deep-fat fried fish balls made with one of four different vegetable oils, sunflower oil, peanut oil,
soybean oil and corn oil, were determined to evaluate the effect of cooking oil type on the quality and safety of deep-fat fried
fish balls. The results showed that all tested parameters of deep-fat fried fish balls were significantly influenced by frying
oil type. Deep-fat fried fish balls made with peanut oil, having the greatest oxidative stability among the four oils, had the
best texture and lower cooking loss, whereas the samples made with sunflower oil, possessing the lowest oxidative stability,
had the worst texture and higher cooking loss. Deep-fat frying promoted lipid oxidation in fish balls, and the TBARs of four
samples made with different oils were in the increasing order of peanut oil (1.0 mg/kg) < soybean oil < corn oil < sunflower
oil (4.8 mg/kg). The nitrite residues in the samples followed the decreasing order of peanut oil (57 mg/kg) > sunflower
oil > corn oil > soybean oil (36 mg/kg), and the N-nitrosamine contents increased in the order of sunflower seed oil
(12.52 g/kg) < peanut oil < soybean oil < corn oil (19.91 g/kg). N-niterosopyrrolidine (NPYR) was predominant (8.68–
11.22 μg/kg) among 9 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 a suitable oil for deep-fat frying of fish balls and to apply proper methods to reduce lipid oxidation and
N-nitrosamine formation in the manufacture of deep-fried fish balls.
|
|
|
|
|
|
|
|
|
