期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 99, 期 4, 页码 1509-1518出版社
WILEY
DOI: 10.1002/jsfa.9325
关键词
frying oils; meatball; deep-fat frying; fatty acid composition; heterocyclic aromatic amine
资金
- Scientific and Technological Research Council of Turkey (TUBITAK)
BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep-fat frying, were determined. RESULTS Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was detected in deep-fat fried meatballs, whereas other HCAs (2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (A alpha C) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g(-1). CONCLUSION The results of the present study showed that MeIQx could be formed in deep-fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. (c) 2018 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据