添加脂肪的种类和比例对炸鱼丸品质及N-亚硝胺含量的影响

高媛媛; 周晓璐; 王蕊; 赵双双; 马俪珍; 张乃琳

doi:10.13386/j.issn1002-0306.2016.20.022

添加脂肪的种类和比例对炸鱼丸品质及N-亚硝胺含量的影响

1. 天津农学院食品与生物工程学院,天津市农副产品深加工技术工程中心
2. 天津市宽达水产食品有限公司,鱼糜高值转化及品质控制技术企业重点实验室

基金项目:

2015年天津市市级大学生创新创业训练计划项目(201510061010)；国家农业科技成果转化项目(2014GB2A100502)；

详细信息

作者简介:
高媛媛(1994-),女,大学本科,研究方向:食品科学,E-mail:875821037@qq.com。;

马俪珍(1963-),女,博士,教授,研究方向:肉品和水产品品质与安全,E-mail:Malizhen-6329@163.com。;

中图分类号: TS254.1
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出版历程
- 收稿日期: 2016-04-13

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

Tianjin Engineering and Technology Research Center of Agricultural Products Processing,College of Food Science and Biological Engineering,Tianjin Agricultural University
Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi,Tianjin Kuanda Aquatic Food Co.,Ltd.

摘要

摘要: 为考察添加脂肪的种类和比例对炸鱼丸理化指标和N-亚硝胺含量的影响,本研究在鱼丸基础配方上,分别添加大豆油、猪背膘、鸡皮、猪背膘+鸡皮（质量比1∶1）,添加比例为10%和20%,加工出8组炸鱼丸样品。分析各组样品的加工损失率、持水性、凝胶强度、白度、TBARS值、亚硝酸盐残留量以及9种N-亚硝胺含量。结果表明:较低的油脂添加量（10%）,有利于降低鱼丸的加工损失率,提高持水性和凝胶强度,降低TBARS值和亚硝酸盐残留量。特别是添加10%猪背膘+鸡皮（D组）的炸鱼丸质构品质最好,持水性（79.90%±0.05%）和凝胶强度（3504±94 g·mm）显著高于其他组样品（p<0.05）,加工损失率（12.8%±0.2%）明显低于其他处理组。所有鱼丸样品均含有NPYR、NDPA、NDBA和NPIP,其中NPYR含量最高（p<0.05）。添加鸡皮的样品N-亚硝胺含量较高,添加10%大豆油和20%猪背膘的鱼丸,总N-亚硝胺含量较低,N-亚硝胺含量与脂肪添加量没有显著相关性。
- 炸鱼丸 /
- 脂肪 /
- N-亚硝胺 /
- 理化品质 /
- 质构
Abstract: 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.
- fried fish ball /
- fat /
- N-nitrosamine /
- physical-chemical properties /
- texture

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