Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea). (January 2022)

• Record Type: Journal Article
• Authors: Li, Meng; Lin, Songyi; Wang, Ruichun; Gao, Duo; Bao, Zhijie; Chen, Dong; Tang, Yue; Sun, Na; Zhang, Simin
• Is Part Of: Food control. Volume 131(2022)
• Publication Date: 2022-01
• Subjects: Roasted yellow croaker -- Heterocyclic aromatic amines -- Fruit extracts -- Inhibitory mechanism -- Flavor change; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2021.108410
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The large yellow croaker ( Pseudosciaena crocea ) is one of the most commercially important marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation of heterocyclic aromatic amines (HAAs) in roasted yellow croaker and evaluated the inhibitory effect of natural fruits extracts (blueberry extract, acerola cherry extract and grape seed extract) on the formation of HAAs in roast yellow croaker. All the three fruit extracts treatments minimize the amount of HAAs and the addition of blueberries extracts is the most effective approach on reducing the total HAAs content, which caused a signification reduction of 94.85% and 71.15% of the Norhaman and PhIP content, respectively, led IQ, 8-MeIQX, 4, 8-DiMeIQX below the detected limitation, compared to the control group. Furthermore, antioxidant index of fruits extracts, precursors (free amino acids, creatine, creatinine and glucose) of HAAs, lipid and protein oxidation, flavor changes are evaluated to determine the mechanism and physical/chemical changes of fruit extracts on the formation of HAAs. This research develops a new method to minimize the amount of HAAs, which is helpful to food manufacturers for the production of healthier yellow croaker products and may be applicable to various meat systems. Highlights: The formation of HAAs in roasted large yellow croaker was determined. Various fruits extracts could inhibit HAAs in roast large yellow croaker. Fruits extracts positively affected lipid/protein oxidation and content of precursors. Flavor changes are introduced to determine the possible mechanism involved.