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

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

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。

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 with 10% 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.