油炸用油的种类对炸鱼丸的品质及N―亚硝胺含量的影响.docVIP

油炸用油的种类对炸鱼丸的品质及N―亚硝胺含量的影响 　　摘 要：分别使用葵花籽油、花生油、大豆油、玉米油4 种植物油炸制鱼丸，通过测定炸鱼丸的质构、蒸煮损失率、脂肪氧化值（thiobarbituric acid reaction substances，TBARs）、亚硝酸盐残留量、N-亚硝胺含量，考察油的种类对炸鱼丸品质和安全性的影响。结果表明：油的种类对各项检测指标都有显著影响。以氧化稳定性最高的花生油炸制的鱼丸，组织状态最好，蒸煮损失小，以氧化稳定性最低的葵花籽油炸制的鱼丸组织状态最差，蒸煮损失大。鱼丸油炸后脂肪发生氧化，样品TBARs值的顺序为花生油（1.0 mg/kg）葵花籽油玉米油大豆油（36 mg/kg）组； 　　N-亚硝胺含量顺序为葵花籽油（12.52 ?g/kg）花生油大豆油玉米油（19.91 ?g/kg）。检测的9 种N-亚硝胺中，N-亚硝吡咯烷的含量最高（8.68～11.22 ?g/kg），其次是N-二丙基亚硝胺（1.63～1.90 ?g/kg）和N-二丁基亚硝胺（1.19～1.48 ?g/kg）。实际生产中应采取选择合适的食用油，并采取相应措施，降低炸鱼丸的脂肪氧化和N-亚硝胺含量。 　　关键词：炸鱼丸；N-亚硝胺；植物油；品质 　　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） 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?C11.22 μg/kg） among 9 detected N-nitrosamines， followed by NDPA （1.63?C1.90 μg/kg） and NDBA （1.19?C1.48 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 an