| Wanzhou Grilled fish is a famous traditional dish with Chongqing characteristics.Its meat is tender,delicious and nutritious,and it is widely loved by consumers.Wanzhou grilled fish is mainly served on a small scale,and there are few studies on nutrition and safety.Wanzhou grilled fish is made by roasting and cooking.Due to excessive processing and other reasons,it may reduce the nutritional content and produce toxic and harmful substances,which will harm people’s health.Therefore,this paper evaluates Wanzhou grilled fish from the aspects of nutrition and safety,which has guiding significance for promoting the development of grilled fish industry chain and updating of new technologies,and provides reference for consumers’ consumption value.In this study,126 batches of grilled fish samples with 3 flavors were collected from four districts in Wanzhou District,Wuqiao,Gaomutang,Jiangnan and Tiancheng.National standard method was used to determine the protein,moisture,trace elements,major elements,pesticide residues,veterinary drug residues,heavy metals and polycyclic aromatic hydrocarbons in grilled fish,and to evaluate the safety of grilled fish in Wanzhou.The nutritional analysis showed that the average protein content of Wanzhou grilled fish was 23.47g/100 g,ranging from 20.21g/100 g to 29.60 g /100 g,and the protein content was stable.The average protein content of grilled fish in different areas was 22.46 g /100 g in Wuqiao,23.73 g /100 g in Jiangnan New Area,23.30 g /100 g in Gaoduntang and 23.70g/100 g in Tiancheng.The average protein content of grilled fish with different flavors was23.19g/100 g for spicy flavor,23.94g/100 g for pickled pepper flavor and 22.97 g /100 g for garlic flavor.There was no significant difference in protein content among different flavors.The moisture content of grilled fish in different areas was between 17% and 57%.The moisture content of grilled fish in different areas was 33.2% in Wuqiao,33.9% in Jiangnan New Area,33.4% in Gaotangtang and 38.6% in Tiancheng.The moisture content of grilled fish in Tiancheng was slightly higher than that in the other three areas.The moisture content of grilled fish with different flavors was 34.1% with pickled pepper;Spicy flavor35.4%,garlic flavor 34.6%,among which,the moisture content of grilled fish from Tiancheng area is significantly higher than that of the other three areas,indicating that restaurants in Tiancheng area pay more attention to the freshness of meat and less water loss in the process of roasting.The average Na content of grilled fish in different areas was as follows: Tiancheng > Wuqiao > Jiangnan New Area > Gaoduntang;The average Na content of grilled fish with different flavors was in order from large to small: pickled pepper flavor > garlic flavor > spicy flavor.The highest average potassium content of grilled fish in different areas is Tiancheng,and the highest average potassium content of grilled fish with different flavors is garlic flavor.There are 4 kinds of major elements,Na and K are the main elements;The contents of trace elements P,Al,Zn,Fe,Sr and Bawere the highest in grilled fish,while the detection rates of Co,Mo,Sn and Tl were low.The grilled fish in Tiancheng area had the most species and the highest content of trace elements,followed by Gauduntang Area.Among the different flavors,the grilled fish with pickled pepper flavor had the largest amount of trace elements.The detection and analysis of harmful substances found that four kinds of heavy metals were detected,the contents of which were As >Pb>Cr>Cd,and Pb,Cr,Cd and As were not exceeding the standard(Pb≤0.5mg/kg,Cd≤0.1 mg/kg,Cr≤2.0 mg/kg,As≤0.1mg/kg.Pesticide residues and veterinary drug residues were not detected in Wanzhou grilled fish.Using gas chromatography-mass spectrometry analysis of polycyclic aromatic hydrocarbons in the grilled fish,check out the polycyclic aromatic hydrocarbons,13 species,detection rate from big to small in ranking order anthracene > benzo [k]fluoranthene > acenaphthene > fluorene > fe > pyrene > fluoranthene > benzo [b]fluoranthene > acenaphthylene > naphthalene,chrysene > benzo [a] pyrene > anthracene,benzo [a] anthracene > benzo [g,h,I] pyrene,indene phenol [1,2,3-cd] pyrene > dibenzo[a,h] anthracene;Among them,the content of benzo [a] pyrene in 7 batches exceeded the standard(Benzo [a] pyrene ≤5.0μ g/kg),and the rest 15 kinds of unlimited values were referred to.Among 126 batches of grilled fish samples,11 batches were unqualified,with an unqualified rate of 8.73%.The quality needs to be further improved.Wanzhou grilled fish is generally safe,but Polycyclic aromatic hydrocarbon species are high in content and require special vigilance and attention.It is necessary to standardize operation process,improve processing technology,strengthen food safety awareness,strengthen supervision and management,carry out food safety knowledge and health education. |
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