Study of the formation of food hazard factors in fried fish nuggets

Wu, Runlin; Jiang, Yang; Qin, Ruike; Shi, Haonan; Jia, Caihua; Rong, Jian; Liu, Ru

doi:10.1016/j.foodchem.2021.131562

Cited by 23 publications

(19 citation statements)

References 37 publications

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“…As shown in Figure 2 B, the rising rate of MDA in DF hairtail fillets was significantly higher than that in AF. Wu et al [ 27 ] had shown that the high temperature and oil content on the surface of fried hairtail fillets enhanced the MDA content. Therefore, the MDA content of DF samples not only came from fried hairtail fillets itself but also from the oil, and the MDA content of AF samples only came from fried hairtail fillets itself.…”

Section: Resultsmentioning

confidence: 99%

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

Ding

Zhou

Liao

et al. 2022

Foods

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The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets.

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Section: Resultsmentioning

confidence: 99%

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

Ding

Zhou

Liao

et al. 2022

Foods

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“…During high temperature cooking above 120°C, acrylamide (AA) is primarily produced from reducing sugars and free asparagine ( 31 ). As shown in Figure 5 , it was obvious that the content of AA was significantly different at different stir-frying stages ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the TBARS value of the SFRW stage is lower than that of the MSF stage because the temperature of the SFRW stage is lower than 100°C. At the same time, the TBARS value in meat products was also related to the degree of oil absorption and oxidation during processing ( 31 ). The highest mean value of TBARS was determined to be 16.2 ± 0.82 mg MDA/kg in the MSF 200 s of stir-frying mutton sao zi.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

et al. 2022

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The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.

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“…The fluorescent AGE content was determined based on the steps described by Wu et al [ 27 ] with minor modifications. The fluorescence intensity was documented at the emission wavelengths from 360 to 380 nm by using an F-4500 fluorescence spectrophotometer (Hitachi, Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

Zhao

Liu

Bai

et al. 2022

Foods

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The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A294, A420, glyoxal (GO), Nε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A294, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A294, and A420, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol–protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food.

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Study of the formation of food hazard factors in fried fish nuggets

Cited by 23 publications

References 37 publications

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

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