Abstract: In the present experiment, we investigated the effects of cooking method and chlorogenic acid on the quality of grass carp. Four cooking methods were evaluated namely, roasting, pan-frying, deep-fat frying and grilling. Chlorogenic acid was added at levels of 0.015%, 0.030% and 0.045%. Changes in the texture, color, cooking loss, heterocyclic amine formation of fish patties were determined. The results showed that addition of chlorogenic acid significantly increased hardness and elasticity (P < 0.05), but had no significant effect on chewiness (P > 0.05), and reduced cooking loss. It resulted in a decrease in L* and a* value and an increase in b* (P < 0.05). Deep-fat frying could improve the quality of grass carp meat most obviously among these cooking methods. Compared to the control group, the incorporation of chlorogenic acid significantly decreased the content of heterocyclic amines (HCAs) (P < 0.05). The inhibitory rate was higher than 50% with the addition of 0.015% chlorogenic acid and it increased up to 94.85% at an addition level of 0.045%. These results suggested chlorogenic acid addition could evidently inhibit the formation of HCAs in grass carp meat during high-temperature cooking, improve the color and texture, and decrease cooking loss, which provides a theoretical basis for improving the quality of processed foods.

Key words: chlorogenic acid, heterocyclic amines, high-temperature cooking, grass carp, eating quality