Effect and mechanism of marinating with spices on the formation of hazards associated with roasted fish

Abstract

Abstract: Hazards in high-temperature roasted foods have always been a concern, and reducing the content of hazards in roasted foods is a current research focus. This study monitored the hazards and thermal reaction process products in roasted fish marinated with spices. The correlation analysis and dimensionality reduction analysis were carried out by multivariate statistical analysis methods to explore the influence mechanism of spices on the generation of multiple hazards in roasted fish, aiming to improve the safety of roasted fish through marinating with spices. The results indicated that six spices, including thyme, prickly ash, red pepper, bay leaf, dried ginger, and black pepper, had a certain inhibitory effect on hazards in roasted fish. The highest inhibition rates of heterocyclic amines (HAAs), acrylamide (ACY), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) reached 65.51%, 39.16%, 35.12%, and 35.10%, respectively. On the whole, black pepper and red pepper had better inhibitory effects. Through non-targeted omics analysis of the thermal reaction process products in roasted fish, it was found that various hazards in roasted fish were positively correlated with heterocyclic compounds and negatively correlated with organic acids and their derivatives. It was speculated that spices could reduce the formation of hazards by reducing heterocyclic compounds and increasing organic acids and their derivatives in roasted fish.

Key words: roasted fish, spices, hazardous compounds

CLC Number:

TS201.6

Xuhui Huang Lei Qin. Effect and mechanism of marinating with spices on the formation of hazards associated with roasted fish[J]. FOOD SCIENCE.

References

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