前处理方式对空气炸制鱼饼中AGEs生成的影响  

Effect of Pretreatment Methods on the Formation of AGEs in Air-fried Fish Cakes

作　　者：武润琳 秦瑞珂 荣建华[1] 贾才华 熊善柏[1] 刘茹[1] Wu Runlin;Qin Ruike;Rong Jianhua;Jia Caihua;Xiong Shanbai;Liu Ru(College of Food Science and Technology,Huazhong Agricultural University,National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070)

机构地区：[1]华中农业大学食品科学技术学院、国家大宗淡水鱼加工技术研发分中心(武汉)、长江经济带大宗水生生物产业绿色发展教育部工程研究中心,武汉430070

出　　处：《中国食品学报》2024年第10期309-319,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业技术体系专项(CARS-45)。

摘　　要：探究前处理方式对空气炸制鱼饼的晚期糖基化终末产物(AGEs)生成的影响。以冷冻鱼糜为原料制备鱼饼,其中试验组鱼饼在空气炸制前分别进行预油炸、预油炸+冷冻和裹糊预油炸3种前处理,对照组鱼饼直接进行空气炸制,并将炸制后的鱼饼分为内层、表层和糊层(仅存在于裹糊预油炸组中)3个部分,分别测定其中的AGEs含量及其它理化指标,并做相关性分析。结果表明:与对照组相比,预油炸及预油炸+冷冻贮藏处理显著提高了鱼饼表层的油脂吸收(83.83%和203.48%),进而通过加速美拉德和油脂氧化反应,促进鱼饼中AGEs的生成,其中羧甲基赖氨酸(CML)含量增加了120%~151%,而裹糊预油炸处理组的糊层减少了样品表层和内层的油脂吸收(72.63%和60.00%)和水分散失(3.87%和0.70%),并通过削弱油脂氧化反应及美拉德早期产物糠氨酸的降解而减少AGEs的产生,其中羧乙基赖氨酸(CEL)含量降低了59.32%。相关性分析显示,氧化反应与美拉德反应均与鱼饼中AGEs的生成呈显著正相关,且油脂氧化与AGEs含量的相关系数最大。结论:裹糊预油炸前处理在提高产品色泽的同时,降低了鱼饼的氧化和美拉德反应程度,有效减少了产品中AGEs含量。To investigate the effect of pretreatment methods on the formation of advanced glycation end products(AGEs)in air-fried fish cakes.Fish cakes were prepared from frozen silver carp surimi,and the fish cakes in the experimental group were treated with three pretreatment methods(pre-frying,pre-frying+freezing,and pre-frying with coating)before air frying,and the direct air-fried fish cake was the control group.The AGEs contents,physicochemical indicators and their correlations in the interior,surface and batter layer of air-fried fish cakes were analyzed.Compared with the samples of control group,the pre-frying and pre-frying+freezing significantly increased the oil absorption(83.83%and 203.48%)in the surface layer of fried fish cakes,which accelerated the Maillard and lipid oxidation reactions,leading to an increase of 120%~151%in CML content.On the contrary,the golden crust formed in the pre-frying with coating group reduced the oil absorption(72.63%and 60.00%)and water loss(3.87%and 0.70%)in the interior and surface layer of the samples,and further decreased the generation of AGEs by weakening the lipid oxidation and the degradation of furosine.And the CEL content decreased by 59.32%.Correlation analysis showed that oxidation reaction and Maillard reaction had a positive correlation with the generation of AGEs in fish cake,and the highest correlation coefficient was found between lipid oxidation and AGEs content.In conclusion,the battered pre-frying not only improved the color of fried fish cakes but also decreased their AGEs contents via depressing the lipid oxidation and Maillard reaction.

关 键 词：空气炸制 前处理 鱼饼 晚期糖基化终末产物 油脂氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]