PDF(Pubmed)
Abstract：
Fried shrimp are popular for their attractive organoleptic and nutritional qualities. However, consumers are more concerned about the safety of fried foods. To investigate the formation of advanced glycation end products (AGEs) in fried shrimp and provide pretreatment guidance for producing low-AGEs fried pacific white shrimp were treated with seven pretreatment methods before frying. The AGEs contents, physicochemical indicators, and their correlations in the fried shrimps\' interior, surface, and batter layer were analyzed. Results indicated that pretreatment methods influenced both Maillard and oxidation reactions by altering the basic compositions, which controlled the formation of AGEs. The highest and lowest AGEs contents were obtained in shelled shrimp with exscinded back and whole shrimp, respectively. The batter-coated treatment reduced the AGEs contents in samples but increased the oil content. Correlation analysis showed that lipid oxidation was the decisive chemical reaction to the formation of AGEs by promoting the generation of dicarbonyl compounds and their combination with free amino acids. Conclusively, the whole shrimp was suitable for producing fried shrimp with low AGEs, oil content, and desirable color.
摘要：
油炸虾因其诱人的感官和营养品质而受欢迎。然而,消费者更关心油炸食品的安全性。为了研究油炸虾中晚期糖基化终产物（AGEs）的形成，并为生产低AGEs的生产提供预处理指导，在油炸前用7种预处理方法处理了油炸太平洋白虾。AGEs的内容，物理化学指标，以及它们在油炸虾内部的相关性，表面,和面糊层进行了分析。结果表明，预处理方法通过改变基本组成影响美拉德和氧化反应，控制了AGEs的形成。脱壳虾和全虾的AGEs含量最高和最低，分别。面糊涂覆处理降低了样品中的AGEs含量,但增加了油含量。相关分析表明，脂质氧化是通过促进二羰基化合物的生成及其与游离氨基酸的结合而形成AGEs的决定性化学反应。最后，全虾适合生产AGEs低的油炸虾，含油量,和理想的颜色。
