摘要
为评价原料及加工工艺对包馅鱼肉卷中N-亚硝胺含量的影响,分别测定包馅鱼肉卷馅和皮加工过程中9种挥发性N-亚硝胺含量、亚硝酸盐含量、硫代巴比妥酸反应物(thiobarbituric acid reaction substances,TBARs)值以及挥发性盐基氮(totalvolatilenitrogen,TVB-N)含量的动态变化。结果表明:经过加工后鱼肉卷馅和皮中的TVB-N含量均下降,TBARs值和亚硝酸盐含量均上升;鱼肉卷馅的各种原料中含有不等量的N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)(0~27.51μg/kg)、N-二乙基亚硝胺(N-nitrosodiethylamine,NDEA)(0~3.39μg/kg)、N-甲基乙基亚硝胺(N-nitrosoethylmethylamine,NMEA)(0.11~4.33μg/kg)以及N-亚硝基二苯胺(N-nitrosodiphenylamine,NDPheA)(0~0.82μg/kg);在鱼肉卷皮原料中检出了NDEA(0~12.56μg/kg)、NMEA(0.08~15.26μg/kg)以及N-亚硝基哌啶(N-nitrosopiperidine,NPIP)(0~8.13μg/kg);馅中NDMA、NMEA、NDEA及皮中NDMA、NMEA主要在盐擂期间形成,并在加工后期逐渐下降;NDPheA及NPIP含量在馅和皮的加工过程中始终低于检出限;鱼肉卷成品馅料中NDMA含量为(1.9±0.2)μg/kg,低于国家标准中的限量,而皮中未检出NDMA。
In order to evaluate the effect of ingredients and processing stages on the contents of N-nitrosamines in stuffed fish roll, changes in the contents of 9 volatile N-nitrosamines, nitrite, thiobarbituric acid reaction substances（TBARs） and total volatile nitrogen（TVB-N） were measured during the processing of stuffed fish roll（filling and skin）. The results showed that TVB-N value decreased while TBARs and nitrite contents increased during processing for both fish roll filling and skin. The various ingredients used in fish roll filling contained different levels of N-nitrosodimethylamine（NDMA, 0–27.51 μg/kg）, N-nitrosodiethylamine（NDEA, 0-3.39 μg/kg）, N-nitrosoethylmethylamine（NMEA, 0.11-4.33 μg/kg） and N-nitrosodiphenylamine（NDPheA, 0-0.82 μg/kg）. NDEA（0-12.56 μg/kg）, NMEA（0.08-15.26 μg/kg） and N-nitrosopiperidine（NPIP, 0-8.13 μg/kg） were detected in the ingredients of the fish roll skin. NDMA, NMEA and NDEA in filling as well as NDMA and NDMA in skin were mainly formed during chopping, and their contents decreased with the addition of other ingredients at the later stage of processing. NDPheA and NPIP were lower than the detection limit during the processing of filling and skin. The final product contained（1.9 ± 0.2） μg/kg of NDMA in filling, which was lower than the national standard limit, and NDMA was not detected in skin.
作者
王洋
熊凤娇
李秀明
周伟
吴晨燕
马俪珍
WANG Yang;XIONG Fengjiao;LI Xiuming;ZHOU Wei;WU Chenyan;MA Lizhen(Tianjin Key Laboratory of Aquatic Ecology and Aquaculture,College of Fisheries,Tianjin Agricultural University,Tianjin 300384,China;National R＆D Branch Center for Conventional Freshwater Fish Processing,College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China)
出处
《肉类研究》
北大核心
2018年第8期34-39,共6页
Meat Research
基金
天津市水产产业技术体系创新团队项目(ITTFRS2017020)
