EFFECT OF FRYING ON FATTY ACID PROFILE, FREE AMINO ACIDS AND VOLATILE COMPOUNDS OF GRASS CARP (CTENOPHARYNGODON IDELLUS) FILLETS

被引：19
|
作者：
Li, Jin-Lin [1 ,2 ,3 ,5 ]
Tu, Zong-Cai [1 ,2 ,3 ,4 ]
Sha, Xiao-Mei [2 ,3 ]
Zhang, Lu [2 ,3 ]
Lin, De-Rong [6 ]
Zeng, Kai [5 ]
Wang, Hui [4 ]
Pang, Juan-Juan [2 ,3 ]
Tang, Ping-Ping [2 ,3 ]
机构：
[1] Jiangxi Normal Univ, Coll Chem & Chem Engn, Nanchang, Jiangxi, Peoples R China
[2] Jiangxi Normal Univ, Minist Educ, Key Lab Funct Small Organ Mol, Nanchang, Jiangxi, Peoples R China
[3] Jiangxi Normal Univ, Coll Life Sci, Nanchang, Jiangxi, Peoples R China
[4] Nangchang Univ, State Key Lab Food Sci & Technol, Nanchang, Jiangxi, Peoples R China
[5] Nanchang Inst Food & Drug Control, Nanchang, Jiangxi, Peoples R China
[6] Sichuan Agr Univ, Coll Food Sci, Yaan, Peoples R China
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期
关键词：
MUSCLE-TISSUE; FISH; OIL; CONSUMPTION; COOKING; QUALITY; GROWTH; FERMENTATION; FLAVOR; TASTE;
D O I：
10.1111/jfpp.13088
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp (Ctenopharyngodon idellus) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid content with different degree of degradation between the two frying time points, the content of C18: 2 n-6 and C18: 3 n-3 was significantly increased (P<0.05). By contrast, the total free amino acids content increased from 53.36 nmol/kg in raw to 65.03 and 72.18 nmol/kg in samples fried for 2 and 4 min, respectively. It appeared that frying likely increased the content and number of volatiles since 13 and 4 novel volatiles were formed during 0-2 and 2-4 min of frying, respectively. It can be concluded that frying improves the taste and flavor of food, but decreases the nutritional value of grass carp fillets to some extent.
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页数：11
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