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香辛料腌制对烤制鱼肉中伴生危害物生成的影响及机制OA北大核心CSTPCD

Effect and Mechanisms of Spice Marination on the Formation of Hazards in Roasted Fish

中文摘要英文摘要

本研究监测香辛料腌制烤制鱼肉中的危害物和热反应过程产物,利用多元统计分析方法进行相关性分析和降维分析,探讨香辛料对烤制鱼肉中多种危害物生成的影响机制,旨在通过香辛料腌制提高烤制鱼肉的安全性.结果表明,百里香、花椒、红麻椒、香叶、干姜、黑胡椒6 种香辛料对于烤制鱼肉中危害物都有一定的抑制作用,对于杂环胺、丙烯酰胺、5-羟甲基糠醛、多环芳烃的抑制率最高分别可达到65.51%、61.71%、35.02%、35.10%.综合来看,黑胡椒、红麻椒对危害物的抑制效果较好.通过非靶向组学分析烤制鱼肉在热反应过程中产物,烤制鱼肉中多种危害物与杂环类化合物呈正相关,与有机酸及其衍生物呈负相关,推测香辛料通过减少烤制鱼肉中杂环类化合物和增加有机酸及其衍生物从而减少危害物的生成.

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.

车静;王波;崔爽;黄旭辉;秦磊

大连工业大学食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,辽宁 大连 116034

轻工业

烤制鱼肉香辛料危害物

roasted fishspiceshazards

《食品科学》 2024 (018)

25-32 / 8

"十四五"国家重点研发计划重点专项(2021YFD2100100);国家自然科学基金青年科学基金项目(32202084);大连市揭榜挂帅技术攻关项目(2023JB11SN007)

10.7506/spkx1002-6630-20240119-172

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