关键词: 绿原酸, 杂环胺, 高温加热, 鱼肉

Abstract: Heterocyclic amines are probable carcinogenic and mutagenic heterocyclic aromatic amines produced in protein-rich muscule food during high temperature cooking. Chlorogenic acid, as a natural antioxidant, can inhibit the formation of heterocyclic amines in processed food. In the present experiment, texture, color, cooking loss, the amount of heterocyclic amine formation were used as indicators to investigate the inhibitory effect of chlorogenic acid on the formation of heterocyclic amine in grass carp under different cooking methods and chlorogenic acid conditions. In the experimental groups with chlorogenic acid, the content of heterocyclic amines was significantly decreaced (P < 0.05 ), the hardness and elasticity were strengthen ( P < 0.05 ), chewiness didn’t show any significant changes ( P ＞ 0.05 ), the cooking loss was decreased, L* and a* and b* values were increased, compered to the control group. The deep fry can improved the properties of grass carp meat most obviously among these high temperature processing methods. Compered to the control group, the incorporation of chlorogenic acid significantly decreased the content of HCAs (P < 0.05). The inhibitory rate went beyond 50% in the group with 0.015% chlorogenic acid, 94% in the group with 0.045% chlorogenic acid. These results suggested the chlorogenic acid could evidently inhibit the formation of heterocyclic aromatic amines in grass carp meat during high temperature cooking, improve the carp attributes of color and texture, decrease cooking loss, and provide the inhibition of heterocyclic aromatic amines during food processing with scientific supports.

Key words: Key words: Chlorogenic acid, heterocyclic amines, high temperature cooking, fish