Abstract:

This study was focused on the relationship between added azodicarbonamide (ADA) and the formation of
semicarbazide (SEM) in heated flour and deep-fried breaded shrimp. The amount of ADA formed in both matrices was
determined by HPLC-MS/MS. The results indicated that: SEM could be formed in ADA-spiked flour by dry heating or
wet heating. The amount of SEM formed under wet heat conditions firstly increased and then decreased with increasing
water amount, heating time and temperature. There was a positive correlation between SEM formation and the amount of
ADA added to flour (R2 = 0.998 2) with a conversion rate of approximately 1% to 1.2%. Meanwhile, in non-flour matrix,
ADA could also induce the formation of SEM but at a lower conversion rate, approximately of 0.3% to 0.4%. The amount
of SEM formed in deep-fried breaded shrimp was positively related to frying time and temperature. In conclusion, ADA
could result in the formation of SEM in flour and breaded shrimp under wet heating condition, which is influenced by ADA
concentration, water content, heating time and temperature.

Key words: azodicarbonamide, semicarbazide, flour, breaded shrimp