食品科学2024，Vol.45Issue(18)：25-32,8.DOI:10.7506/spkx1002-6630-20240119-172
香辛料腌制对烤制鱼肉中伴生危害物生成的影响及机制
Effect and Mechanisms of Spice Marination on the Formation of Hazards in Roasted Fish
摘要
Abstract
In this study,the hazards and thermal reaction products were monitored in roasted fish marinated with spices.Correlation analysis and dimensionality reduction analysis were carried out using multivariate statistical analysis methods to explore the effect and 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 inhibitory rates of heterocyclic amines(HAAs),acrylamide(ACY),5-hydroxymethylfurfural(5-HMF),and polycyclic aromatic hydrocarbons(PAHs)were 65.51%,61.71%,35.02%,and 35.10%,respectively.Collectively,black pepper and red pepper had better inhibitory effects.Through non-targeted omics analysis of the thermal reaction products in roasted fish,it was found that various hazards in roasted fish were positively correlated with heterocyclic compounds but 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.关键词
烤制鱼肉/香辛料/危害物Key words
roasted fish/spices/hazards分类
轻工业引用本文复制引用
车静,王波,崔爽,黄旭辉,秦磊..香辛料腌制对烤制鱼肉中伴生危害物生成的影响及机制[J].食品科学,2024,45(18):25-32,8.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100100) （2021YFD2100100）
国家自然科学基金青年科学基金项目(32202084) （32202084）
大连市揭榜挂帅技术攻关项目(2023JB11SN007) （2023JB11SN007）
