| Thermal processing is a key factor affecting the production of heterocyclic aromatic amines(HAAs)in food.Frying,as one of the most commonly used cooking methods in thermal processing,has an important impact on the nutritional value,sensory characteristics and the formation of risk factors(such as heterocyclic aromatic amines and acrylamide).Frying protein-rich food can produce mutagenic heterocyclic aromatic amines.The generation of HAAs can be reduced by controlling frying conditions.Therefore,it is of great theoretical value and practical significance to study the formation of HAAs in protein-rich food food during frying.In this paper,tofu(vegetable protein)and chicken(animal protein),which are two representative protein-rich foods,are selected as raw materials to study the effects of different oils on the content of HAAs in fried foods.The aim of this work is as follows: exploring the effects of frying temperature and frying time on the formation of HAAs in protein-rich foods and on food quality,reducing the risk of HAAs intake with suitable food quality.The content of HAAs in common edible vegetable oils,including soybean oil,sunflower oil,high oleic acid sunflower oil,peanut oil,rapeseed oil,palm oil and sesame oil,was analyzed,and the results showed that six kinds of vegetable oils contained no HAAs.However,sesame oil contains two non-polar heterocyclic aromatic amines,harman and norharman,with 788.76 ng/g and 889.00 ng/g,respectively.The thermal degradation of harman and norharman was simulated sesame blend oils.The results showed that the unsaturated degree of oil(fatty acid composition)had a significant influence on the degradation of harman and norharman.These results indicated that the risk of harman and norharman in edible oils can be reduced by thermal degradation.The effects of different vegetable oils(soybean oil,sunflower oil,high oleic acid sunflower oil,peanut oil,rapeseed oil,palm oil)on HAAs content,quality(color,texture)characteristics of fried vegetable protein tofu were studied.Using soybean oil as frying oil,the effects of different frying temperature(150℃～190℃)and time(60 s～420 s;30 s～210 s;30 s～180 s)on the HAAs,free amino acids,color and texture of tofu were studied.The results showed that the content of HAAs in tofu reached 2.41 ng/g,3.15 ng/g,3.95 ng/g after frying at 150℃,170℃,and 190 for 420 s,210 s,and 180 s,respectively℃.The content of free amino acids decreased with increasing temperature and time.The color(L*,a*,b*)changed obviously during the frying process.The increasing trend of 150 and 170 with ℃ ℃the frying time was relatively slow,and the increasing rate of 190 with the frying time ℃ was faster.The hardness changed significantly during the frying process,reaching 5761.94 g when frying at 150°C for 420 s.The content of HAAs was positively correlated with the hardness,and the correlation coefficient was 0.59.The content of HAAs had a significant correlation with color indicators L*,a*,and the correlation coefficients were-0.62 and 0.71,respectively.The different kinds of vegetable oils(soybean oil,sunflower oil,high oleic acid sunflower oil,peanut oil,rapeseed oil,palm oil)on HAAs content and quality characteristics(color,texture)of chicken was studied.Using soybean oil as frying oil,the effects of different frying temperatures and time on HAAs,free amino acids,color and texture in chicken were investigated at 160°C,180°C,and 200°C.The results showed that DMIP,Me IQx,Ph IP,harman,and norharman were detected in chicken.Harman and norharman showed the highest content,1.51 ng/g and 4.48 ng/g,respectively.The content of free amino acids increased with the change of temperature and time.The changes showed a downward trend,which promoted the formation of HAAs;the color(L*,a*,b*)changed significantly with temperature and time during the frying process,and the correlation between HAAs and L* was significant.The correlation with a*,b* was positive;the hardness increased with temperature and time,and the correlation between HAAs and spring was negative. |
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