Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

Li, Meng; Lin, Songyi; Wang, Ruichun; Gao, Duo; Bao, Zhijie; Chen, Dong; Tang, Yue; Sun, Na; Zhang, Simin

doi:10.1016/j.foodcont.2021.108410

Cited by 35 publications

(14 citation statements)

References 33 publications

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“…With a prolonged storage time, the signals from the W3C, W6S, W2W, W3S, and W1C sensors became stronger, indicating that the large yellow croaker meat accumulated aromatic compounds and hydrogen peroxide. In contrast, the signal related to the organic sulfide compound decreased between 0 and 90 d, and then rebounded again at 120 d. This resembles the observations reported by Meng in terms of the formation of heterocyclic aromatic compounds and the associated changes in flavor [33]. From the data measured by the W2W and W6S sensors, it is apparent that the fish flavor is largely determined by organic sulfides and hydrides, while amines play a smaller role [34].…”

Section: Identification Of Volatile Compounds In Large Yellow Croaker During Storagesupporting

confidence: 83%

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Zhao

Benjakul

Sanmartin

et al. 2021

Foods

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The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography–ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.

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Section: Identification Of Volatile Compounds In Large Yellow Croaker During Storagesupporting

confidence: 83%

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Zhao

Benjakul

Sanmartin

et al. 2021

Foods

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“…4 plots the signal strengths measured by the electronic nose with different sensors for the fish oil samples. With prolonged storage, the signals from the W3C, W6S, W2W, W3S, and W1C sensors became stronger, indicating that the large yellow croaker oil accumulates aromatic and hydrogen peroxide; however, the signals for the organic sulfide compounds decreased from 0 to 90 d and then rebounded at 120 d. This resembles the formation and flavor changes for heterocyclic aromatics reported by Meng ( Li et al, 2022 ). Aromatics, alkanes and aliphatics, hydrides, sulfides, ethanol, and some aromatics were determined by the W1C, W3S, W6S, W1W, W2S, and W6S sensors, respectively.…”

Section: Resultssupporting

confidence: 68%

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Zhao

Cao

Yu³

et al. 2022

Current Research in Food Science

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“…As a result, the inhibitory mechanism may have been caused by the DES extracts’ ability to impede the reactions of the precursors of glucose, creatine, and creatinine with some amino acids and intermediates. Previous studies also pointed out that the inhibitory effect of some bioactive compounds may be due to the hindering of pyridines and pyrazines via Strecker degradation, derived from glucose and amino acid [ 34 , 35 ].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties

Luo

et al. 2022

Foods

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Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop a green, efficient method that can be used to control the production of two harmful products simultaneously in food processing. In the present study, deep eutectic solvents (DESs) were used to extract ginger, and this method produced significantly higher levels of total phenolic and flavonoid content as well as an antioxidant activity than ginger extracted using conventional solvents. Herein, we further investigated the inhibitory effects of DES extracts from ginger on the generation of HAs and AGEs in roast beef patties. All the nine DES extracts reduced the formation of HAs and AGEs, and the application of choline chloride–lactic-acid-based DES extract caused a signification reduction of 44.33%, 29.38%, 50.95%, 78.61%, 21.94%, and 17.52% of the PhIP, MeIQx, MeIQ, 4,8-DiMeIQx, Harmane, and Norhamane content, and those for Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) were 49.08% and 58.50%, respectively. Furthermore, the proximate and texture profile changes of beef patties as well as the precursors (creatine, creatinine, and glucose) of HAs and AGEs were evaluated to determine the mechanism of ginger DES extracts on the formation of HAs and AGEs and the physical/chemical changes of ginger DES extracts on beef patties. This study develops a new method for reducing the amount of HAs and AGEs in meat, which will help food manufacturers produce healthier meat products.

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Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

Cited by 35 publications

References 33 publications

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties

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