Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails

Liu, Shanshan; Zhong, Yuan; Shen, Mingyue; Yan, Yuxuan; Yu, Yanpeng; Xie, Jianhua; Nie, Shaoping; Xie, Mingyong

doi:10.1016/j.jfca.2021.103937

Cited by 11 publications

(5 citation statements)

References 48 publications

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“…Carbonyl content is one of the most significant biomarkers during the process of protein oxidation (Pérez‐Andrés et al., 2020). It was reported that carbonyl compounds in deep frying possessed potential risk to human health by accounting for lung cancer development (Liu et al., 2021). Atmospheric frying promoted protein oxidation, which reflected in the considerably high carbonyl contents (3.54‐, 3.33‐, and 5.37‐fold increase after frying the ring, tentacle, and fin of squid compared with the fresh group).…”

Section: Resultsmentioning

confidence: 99%

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

Pei

Wen

et al. 2021

Journal of Food Science

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Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid Loligo chinensis. The results showed that the vacuum-fried (VF) group had lower moisture and total fat contents and looser microstructures than the atmospheric-fried (AF) group. The amino acid contents and molecular weight revealed that the proteins were well preserved during vacuum frying. Carbonyl content in the VF ring, tentacle, and fin samples increased nearly 2.53-, 1.54-, and 2.56-fold, respectively, compared to that in the corresponding fresh group, but these increases were lower than those of the corresponding AF group. In addition, the secondary structures of proteins revealed a slight decrease in the α-helix and β-turn contents and a significant increase in the β-sheet content during vacuum frying. Therefore, vacuum frying can be used as an efficient processing method to conserve the high nutritive quality of the product. Practical Application: As a developing alternative technology to prepare healthier fried products, vacuum frying has been the focus of recent researches. Vacuum frying produced squid products that had lower TBARS values, carbonyl contents, and Schiff base substances compared to atmospheric frying. And the protein secondary structures of the vacuum-fried group retained better. The study proved that vacuum frying could be an effective method with the advantages of high protein stability and product quality.

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Section: Resultsmentioning

confidence: 99%

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

Pei

Wen

et al. 2021

Journal of Food Science

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“…The carbonyl, sulfhydryl, and dityrosine contents of meat protein were determined according to the detailed methods described in our previous study 16 . The peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value of meat fat were determined according to the detailed methods described in our previous study, 5 and the carbonyl content of fat samples was determined according to the method of Liu et al 17 …”

Section: Methodsmentioning

confidence: 99%

“…The carbonyl, sulfhydryl, and dityrosine contents of meat protein were determined according to the detailed methods described in our previous study. 16 The peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value of meat fat were determined according to the detailed methods described in our previous study, 5 and the carbonyl content of fat samples was determined according to the method of Liu et al 17 Determination of the volatile compositions of the high-fat food model Minced meat sample (2 g of lean meat mixed with 6 g of minced fat) was used for the determination of volatile compositions, and the details are shown in Supporting Information Appendix A. The result was expressed as relative abundance.…”

Section: Determination Of Protein and Fat Oxidation Of High-fat Food ...mentioning

confidence: 99%

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Jing²,

et al. 2023

J Sci Food Agric

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BACKGROUND A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high‐fat food due to their good sustainable, mechanical, and edible properties. RESULTS With the addition of polyphenols from Cedrus deodara (in the form of pine‐needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high‐fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION Our results suggest that the composite film possessed good properties and had potential for packing of high‐fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.

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“…Štúdia, ktorú uskutočnili Liu et al (2021) sa zamerala na skúmanie zmien v profile mastných kyselín počas fritovania ryžových koláčikov. Identifikovali 17 mastných kyselín, z ktorých 7 (C16:0, C18:0, C18:1, 9c12cC18:2, cccC18:3, C20:0, C20:4) sa považuje za hlavné.…”

Section: úVodunclassified

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

2023

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Úkolem Evropského úřadu pro bezpečnost potravin je poskytovat orgánům EU nezávislá vědecká stanoviska, vědeckou a technickou podporu pro legislativní a politickou činnost v oblastech, které mají přímý nebo nepřímý vliv na bezpečnost potravin a krmiv. Tato činnost má přispívat ke zvyšování důvěry spotřebitelů, hladkému fungování vnitřního trhu a vysoké úrovni ochrany zdraví lidí, zdraví a pohody zvířat, zdraví rostlin a ochrany životního prostředí. Jedním ze tří strategických cílů strategie EFSA do roku 2027 je zajištění připravenosti na budoucí potřeby analýzy rizik.Pro dosažení tohoto cíle EFSA úzce spolupracuje s národními vědeckými organizacemi a jednotlivými experty.

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Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails

Cited by 11 publications

References 48 publications

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

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