Effect of fat types and proportions on the quality and N-nitrosamine content of fried fish ball

In order to investigate the types and proportions of fat on the quality and N- nitrosamine content of fried fish ball,8 groups of fish balls fortified with soybean oil,pig back fat,pig back fat + chicken skin( 1 ∶ 1,M / M),with the proportion of 10% and 20% were prepared respectively.The cooking loss,water holding capacity,gel strength,whiteness,TBARS content and nitrite residue,N- nitrosamine content of all the samples were analyzed after frying.The results showed that the low oil content( 10%) was helpful to reduce the cooking loss,increase water and gel strength,lower TBARS value and nitrite residue of the fried fish balls.The texture properties of samples added with10% of pig back fat + chicken skin were better than the other groups,which was showed as higher water hold capacity( 79.90% ± 0.05%),gel strength( 3504 ± 94 g·mm) and lower cooking loss( 12.8% ± 0.2%). Four kinds of harmful N- nitrosamine,NPYR( the dominant),NDPA,NDBA and NPIP,were detected in all the samples,the content of NPYR was highest( p < 0.05).Samples added with chicken skin had higher total N- nitrosamines content than other samples.Samples added with 10% soybean oil and 20% pig back fat had lower total N- nitrosamine content.There were no significant correlation between fat content and N- nitrosamine content.