Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

•Both HAs and TFAs were detected in fried grass carp.•HAs concentrations was related to loss of water and fat content.•The types of TFAs of grass carp was consistent with that of the frying oil.•Linear relationship between the amount of 9t-18:1 in the refined soybean oil and No. of frying cycles was...

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Bibliographic Details
Published in:	Food chemistry Vol. 167; pp. 251 - 257
Main Authors:	Wang, Y., Hui, T., Zhang, Y.W., Liu, B., Wang, F.L., Li, J.K., Cui, B.W., Guo, X.Y., Peng, Z.Q.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 15-01-2015 Elsevier
Subjects:	Animals Biological and medical sciences Carps - metabolism Cooking Food toxicology Frying cycle times Frying temperature Grass carp Heterocyclic amines Heterocyclic Compounds - analysis Hot Temperature Meat - analysis Medical sciences Toxicology Trans fatty acids Trans Fatty Acids - analysis Heterocyclic amines Frying cycle times Grass carp Trans fatty acids Frying temperature Temperature Cooking Frying Lipids Fatty acids Cycle Amine Trans fatty acid Trans stereoisomer Cooked food Heterocyclic compound
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Summary:	•Both HAs and TFAs were detected in fried grass carp.•HAs concentrations was related to loss of water and fat content.•The types of TFAs of grass carp was consistent with that of the frying oil.•Linear relationship between the amount of 9t-18:1 in the refined soybean oil and No. of frying cycles was established.•The increasing of frying cycle times, provide the conditions for the formation of IQ, PhIP, MeIQx, and AαC. The effects of frying temperature and the number of frying cycles on the formation of heterocyclic amines (HAs) and trans fatty acids (TFAs) in grass carp were investigated. 9t-18:1 FAs was detected in all samples. The TFA contents of samples fried at 150–210°C were not significantly different (P>0.05). The content and number of different types of HAs increased with increasing frying temperature. 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido [3,4-b]indole (Harman), and 2-amino-3,7,8-trimethylimdazo[4,5-f]quinoxaline (7,8-diMeIQx) were detected in most of the tested samples. The differences in the surface colour (ΔE) increased with frying temperature, and ΔE of samples fried at 170°C was significantly higher than that of 150°C (P<0.05). The analysis of different cycle times revealed that the TFA levels increased with an increase in the usage period of the frying fat, and 9t,12t-18:2 FAs was detected after the 40th frying cycle. As the number of frying cycles increased, the number of different types of HAs increased, seven types of HAs were detected after the 25th frying cycle.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2014.06.109