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

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

doi:10.1016/j.foodchem.2021.131562

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

Food Chem. 2022 Mar 30;373(Pt B):131562. doi: 10.1016/j.foodchem.2021.131562. Epub 2021 Nov 9.

Authors

Runlin Wu¹, Yang Jiang¹, Ruike Qin¹, Haonan Shi¹, Caihua Jia², Jianhua Rong², Ru Liu³

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.
² College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
³ College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China. Electronic address: liuru@mail.hzau.edu.cn.

PMID: 34838400
DOI: 10.1016/j.foodchem.2021.131562

Abstract

Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4-6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were investigated. Advanced glycation endproducts (AGEs), acrylamide (AA), 5-hydroxymethyl furfural (5-HMF), benzo (a) pyrene (BaP) and trans fatty acids (TFAs) mainly presented on the surface of fried samples, but only few AGEs were detected in the interior. The extension of frying time promoted lipid oxidation and the formation of food hazard factors. At the same frying time, the contents of AA, 5-HMF, TFAs and fluorescent AGEs in flour-coated fish nuggets were higher than those in direct fried fish nuggets, while the contents of N^ε-carboxymethyllysine (CML) and BaP were lower. Overall, CML and BaP were the main food hazard factors of the direct fried samples, AA was the main food hazard factor of the flour-coated fried samples.

Keywords: Acrylamide; Advanced glycation end products; Benzo (a) pyrene; Deep frying; Food hazard factors; Grass carp.

MeSH terms

Acrylamide
Animals
Cooking*
Fishes
Flour / analysis
Hot Temperature
Trans Fatty Acids*

Substances

Trans Fatty Acids
Acrylamide