The Study On The Formation Rule Of Several Harmful Substances In Fried Pork Meatballs Products By Oils

Meat is rich in nutrients and is an indispensable part of people’s diet.Frying is one of the traditional ways of processing meat products,and in the process produces alluring sensory qualities.The frying oil is not only the heat transfer medium in the frying process,but also can participate in chemical reactions in which food substrates interact.In the study,taking fried pork balls as the food model,the effects of frying oil with different saturation(palm oil,soybean oil,peanut oil,rapeseed oil and corn oil)on the quality,food compositions,and contents of multiple harmful substances(acrylamide,polycyclic aromatic hydrocarbons,heterocyclic amines,trans-fatty acids)were studied.The correlation between the content of unsaturated fatty acids in frying oil and the quality,food compositions,and multi-harmful substances(acrylamide,polycyclic aromatic hydrocarbons,heterocyclic amines,trans-fatty acids)in croquette was analyzed.The results showed that the unsaturated fatty acid contents of the five frying oils were 64.94%,79.94%,82.65,83.07% and 92.12%,respectively.When corn oil was used as frying oil,the oil content in the samples was the highest(5.81%),and the oil content in the samples of palm oil was the lowest(2.56%).When soybean oil was used as frying oil,protein content and protein digestibility of frying samples were 66.34%and 34.66%,respectively.When peanut oil was used as frying oil,the heterocyclic amines and acrylamide would be produced in fried meatballs,which was the highest,and the contents were 1.89 μg/kg and11.11 μg/kg,respectively.As rapeseed oil was used as frying oil,the content of polycyclic aromatic hydrocarbons and trans fatty acids in fried meatballs were the highest,which were 8.67 μg/kg and 15.03 μg/kg,respectively.When palm oil was used as frying oil,the contents of four harmful substances in the sample were the lowest.From the analysis of the total amount of four kinds of harmful substances,the total amount of harmful substances produced in the samples of rapeseed oil group was the most,followed by corn oil group,peanut oil group and soybean oil group,and the total harmful substances produced in the samples of palm oil group was the least,and the contents were 33.66 μg/kg,27.17 μg/kg,23.45μg/kg,18.67 μg/kg,13.19 μg/kg,respectively.And the unsaturated fatty acid content of frying oil was significantly positively correlated with the contents of heterocyclic amines,polycyclic aromatic hydrocarbons and trans fatty acids in fried meatballs,with correlation coefficients of 0.64,0.78 and 0.77.These results indicated that the unsaturated fatty acids in frying oil affected the formation of multiple harmful substances in fried meatballs.Frying oil with high content of unsaturated fatty acids was likely to form harmful substances in processing.The study provided a certain theoretical basis for choosing the proper frying medium in daily life.