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

@article{Wang2015EffectsOF,
  title={Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus).},
  author={Ying Wang and Teng Hui and Yawei Zhang and B. Liu and Fulong Wang and Junrong Li and Baowei Cui and Xiuyun Guo and Zengqi Peng},
  journal={Food chemistry},
  year={2015},
  volume={167},
  pages={251-7}
}
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… CONTINUE READING