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| Effect of oil oxidation on formation of advanced glycation end products in fish cakes during frying process |
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| DOI： |
| KeyWord:advanced glycation end products fish cakes frying oil oxidation |
| FundProject:现代农业产业技术体系（CARS-45） |
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| Abstract: |
| In order to provide theoretical basis and reference for the control of advanced glycation end products (AGEs) content in fried fish cakes, fish cakes were prepared from frozen silver carp surimi, and the correlation between physicochemical indexes and oil oxidation degree and the content of AGEs in fish cakes during continuous frying (once every 3 h) were analyzed to explore the effect of oil oxidation on the formation of AGEs. The results showed that the content of AGEs in the outside of fish cakes was significantly higher than that in the inside of fish cakes. The content of AGEs from 9 h to 18 h were significantly higher than that in others (p<0.05). The content of AGEs was significantly negatively correlated with the water content, and significantly positively correlated with oil content and MDA content, indicating that water volatilization, oil absorption and oxidation promoted the formation of AGEs. In summary, the AGEs content is relatively higher in the middle stage of the continuous frying process due to the relatively lower water content and serious oxidation of oil. |
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