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.

引用

页数：11

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