National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Food Chem. 2023 Jun 30;412:135559. doi: 10.1016/j.foodchem.2023.135559. Epub 2023 Jan 23.
The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), in roasted mackerel with different cooking temperatures (180, 210, 240 °C) and vegetable extracts (celery, carrot and yam extracts) in a preheated oven was investigated. The results indicated that the introduction of vegetable extracts had inhibitory effects on HAAs and AGEs during thermal processing, especially celery extracts. Benefiting from the addition of vegetable extracts, the roasted mackerel keep high quality against lipid/protein oxidation, avoids nutrition loss of polyunsaturated fatty acids, and flavor is promoted. We also examined the variation of key precursors, including creatine, creatinine, reducing sugars, amino acids and attempted to explain the molecular pathway of inhibition of the formation of the hazardous substances by vegetable extracts. The results provide theoretical support to develop technologies for inhibiting hazardous substances formation during fish processing, which is important for food manufacturers and consumers for producing healthier meat products.
研究了不同烹饪温度（180、210 和 240°C）和在预热烤箱中添加蔬菜提取物（芹菜、胡萝卜和山药提取物）对烤鲭鱼中有害物形成的影响，包括杂环芳香胺（HAAs）和糖基化终产物（AGEs）。结果表明，在热加工过程中，蔬菜提取物对 HAAs 和 AGEs 的形成具有抑制作用，特别是芹菜提取物。由于添加了蔬菜提取物，烤鲭鱼在保持高品质的同时，防止了脂质/蛋白质氧化、避免了多不饱和脂肪酸的营养损失，并促进了风味的提升。我们还研究了关键前体物质（包括肌酸、肌酐、还原糖、氨基酸）的变化，并试图解释蔬菜提取物抑制有害物形成的分子途径。该研究结果为开发鱼类加工过程中抑制有害物形成的技术提供了理论支持，这对食品制造商和消费者生产更健康的肉类产品具有重要意义。
