杨书会,胡本伦,贾才华,刘茹,荣建华

• 1:华中农业大学食品科学技术学院国家大宗淡水鱼加工技术研发分中心(武汉)长江经济带大宗水生生物产业绿色发展教育部工程研究中心

摘要(Abstract)：

以冷冻鱼糜为原料制作鱼饼，用棕榈油和高油酸菜籽油对鱼饼进行炸制，在炸制鱼饼的过程中，鱼饼的理化性质会发生一系列的变化。该实验的目的是探究在炸制过程中鱼饼中晚期糖基化终末产物(advanced glycation end products, AGEs)的生成与鱼饼的理化指标以及油脂氧化程度之间的关系。研究发现，两种油炸制鱼饼后，红度值和黄度值均升高，并且两种油炸制的鱼饼的水分含量都是外层低于内层，而脂肪含量都是外层高于内层，鱼饼的丙二醛含量都是外层高于内层。两种油炸制的鱼饼中荧光和非荧光AGEs含量在炸制的第9 h较高，且棕榈油>高油酸菜籽油，表明炸制鱼饼中AGEs含量并不随油脂不饱和度的增加而增加。

关键词(KeyWords)： 晚期糖基化终末产物;油脂氧化;鱼饼

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2018YFD0901005)

作者(Author): 杨书会,胡本伦,贾才华,刘茹,荣建华

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