炸制过程中棕榈油和高油酸菜籽油氧化程度对鱼饼中AGEs生成的影响

Effect of Oxidation Degree of Palm Oil and High-Oleic Rapeseed Oil on Generation of AGEs in Fish Cake During Frying

以冷冻鱼糜为原料制作鱼饼,用棕榈油和高油酸菜籽油对鱼饼进行炸制,在炸制鱼饼的过程中,鱼饼的理化性质会发生一系列的变化。该实验的目的是探究在炸制过程中鱼饼中晚期糖基化终末产物(advanced glycation end products,AGEs)的生成与鱼饼的理化指标以及油脂氧化程度之间的关系。研究发现,两种油炸制鱼饼后,红度值和黄度值均升高,并且两种油炸制的鱼饼的水分含量都是外层低于内层,而脂肪含量都是外层高于内层,鱼饼的丙二醛含量都是外层高于内层。两种油炸制的鱼饼中荧光和非荧光AGEs含量在炸制的第9 h较高,且棕榈油>高油酸菜籽油,表明炸制鱼饼中AGEs含量并不随油脂不饱和度的增加而增加。

Fish cake is prepared with frozen surimi as the raw material,and it is fried with palm oil and high-oleic rapeseed oil.In the frying process of fish cake,the physicochemical properties of fish cake will undergo a series of changes.The aim of this experiment is to explore the relationship between the generation of advanced glycation end products(AGEs)in fish cake in the frying process and the physicochemical indexes as well as the oxidation degree of oils of fish cake.Through this study,it is found that after frying with the two types of oils,the red and yellow values of the fish cake both increase,the moisture content of the outer layer of fish cake is both lower than that of the inner layer,the fat content of the outer layer is both higher than that of the inner layer,and the malondialdehyde content of the outer layer of the fish cake is both higher than that of the inner layer.The content of fluorescent and non-fluorescent AGEs in fried fish cake with the two types of oils is higher at the 9th h of frying,and palm oil>high-oleic rapeseed oil,indicating that the content of AGEs in fried fish cake does not increase with the increase of oil unsaturation degree.