| Cod is rich in a variety of unsaturated fatty acids and active functional ingredients,and has a high protein and low-fat profile,making it available to a wide range of consumers.Cod can be cooked in a variety of ways,including baking,poaching,and frying,with frying being the main cooking method for cod.Heterocyclic aromatic amines(HAAs)are one of the main harmful substances easily produced during the frying process of high-protein foods,which have strong carcinogenic and mutagenic abilities and can cause a variety of diseases and even cancer.At present,the formation mechanism of HAAs has not been fully elucidated,and the research on HAAs in the actual food systems is not sufficient.In view of this,this paper takes cod fish as the research object and cooks cod fish by deep-frying.Firstly,we studied the changes of heterocyclic amines and their precursors and intermediates under different levels of deep-frying,and investigated the correlation between the indicators to elucidate the formation pattern of heterocyclic amines;At the same time,we investigated the effects of different oils on the quality of cod fish meat and heterocyclic amines;Finally,the inhibitory effects of four spices(pepper,sesame pepper,cumin,and tangerine peel)and their main antioxidant components(rutin and chlorogenic acid)on heterocyclic amines in fried cod at different levels of addition were investigated.The main results of the study are as follows:(1)Study on the changing pattern of heterocyclic amines during the frying process of codfishThe changes and correlations of five heterocyclic amines and their precursors(glucose,free amino acids,creatine)and intermediates(formaldehyde,acetaldehyde,phenylethylaldehyde,2,5-dimethylpyrazine)during the frying process of cod were investigated.The five heterocyclic amines include 2-amino-3,4-dimethylimidazo[4,5-f] quinoline(Me IQ),2-amino-3,8-dimethylimidazo[4,5-f] quinoline(Me IQx),2-amino-3,4,8-trimethylimidazo[4,5-f] quinoline(4,8-Di Me IQx),2-amino-3,7,8-trimethylimidazo[4,5-f] quinoline(7,8-Di Me IQx),2-amino-1-methyl-6-phenyl-imidazo[4,5-b] pyridine(Ph IP).Throughout the frying process,the heterocyclic amines in cod meat were enriched with the prolongation of frying time,and the species changed from one(Ph IP)to two(Ph IP,Me IQx),and the total content increased gradually,reaching the maximum value at 12 min;Among them,Ph IP was the main heterocyclic amine produced in cod during the frying process,and Ph IP was degraded by the late frying period(12-18 min),and the content gradually decreased.Heterocyclic amines may be formed at the fastest rate in 6～9 min,the formation rate will slow down after 9 min,and a small amount will be generated after 15 min;Only trace amounts of heterocyclic amines were formed in 0～6 min,which may be due to the insufficient effect of temperature on cod at the early stage of frying;It was found that glucose,various free amino acids,and creatine are involved in the reaction as precursor substances of heterocyclic amines,formaldehyde is consumed during the formation of Me IQx to generate,during which acetaldehyde may be produced as an intermediate product,while only formaldehyde is consumed during the formation of Ph IP.(2)Study on the effect of different oils on the quality of fried cod pieces and the formation of heterocyclic aminesPolyunsaturated fatty acid oils(corn germ oil,sunflower oil),monounsaturated fatty acid oils(camellia oil,olive oil)and saturated fatty acid oils(coconut oil,palm oil,lard)were selected for frying the cod pieces,and the results showed that the cooking loss,color difference,texture and other indicators showed that the type of oil had little effect on the quality of fried cod.The type of oil had a significant effect on the heterocyclic amines of fried cod,the highest heterocyclic amine content was sunflower oil and the lowest was coconut oil;Unsaturated fatty acid oils resulted in higher levels of heterocyclic amines in fried cod pieces;Saturated fatty acid oils resulted in lower levels of heterocyclic amines in fried cod pieces,an experimental finding that suggests that fats with high unsaturated fatty acid content may induce the production of heterocyclic amines.Further study of the effect of fatty acid composition of oils revealed that corn oil with different fatty acid composition(SFA: UFA)affected the heterocyclic amines of cod as,the oil with 1: 4 ratio of saturated fatty acids to unsaturated fatty acids resulted in significantly higher heterocyclic amine content in fried cod than those with 1: 2 and 1: 3 ratios,which further suggests that oils with higher unsaturated fatty acid content are more conducive to heterocyclic amine formation.(3)Study on the effects of spices and antioxidants on Ph IP in deep-fried cod fish cakesFinally,the effects of four traditional spices(pepper,sesame pepper,cumin,and tangerine peel)and antioxidants(rutin and chlorogenic acid)on Ph IP production in fried cod fish cakes at different addition levels were investigated.The results showed that all the spices had significant inhibitory effects on Ph IP at three levels of addition(0.5%,1.0%,1.5%),especially at 1.5%,all four spices completely inhibited the production of Ph IP in fried cod fish cakes.the antioxidant components common to all four spices also had significant inhibitory effects on heterocyclic amine Ph IP,and the addition of 0.01% and The inhibitory effects of adding 0.01%and 0.02% of rutin on Ph IP were 37.09% and 20.96%,respectively,while the inhibitory effects of adding 0.01% and 0.02% of chlorogenic acid on Ph IP were 41.69% and 24.53%,respectively.On the other hand,this may be the result of the antagonistic combination between the inhibitory effect of a high dose of antioxidants and the high-temperature promotion effect.The comprehensive analysis of the changes of each index revealed that the aromatic spices and antioxidants could achieve the inhibition effect by inhibiting the conversion of creatine to creatinine and reducing its participation in the formation process of heterocyclic amines.The results of this study can provide theoretical references for further in-depth research on how to inhibit the production of heterocyclic amines during the thermal processing of high protein foods such as aquatic products to improve their quality and safety. |
PDF Full Text Request