2020
DOI: 10.1111/jfpp.14435
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The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Abstract: The effects of different concentrations of black pepper (0%, 0.5%, 1.0%, and 1.5%, wt/wt) and frying time (4, 8, and 12 min) on the contents of six heterocyclic aromatic amines (HAAs) were investigated in fried tilapia fillets. The level of total HAAs increased analogously with the increase in frying time, the total content of HAAs in fried tilapia fillets with or without black pepper ranged from 6.4 to 24.72 ng/g, and 10.43 to 33.19 ng/g, respectively. The inhibition rates of 1.0% of black pepper on 2‐amino‐1… Show more

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Cited by 18 publications
(14 citation statements)
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“… 44 Previous studies have reported natural antioxidants are useful in reducing lipid oxidation in diverse meat types. 1,23 …”
Section: Resultsmentioning
confidence: 99%
See 2 more Smart Citations
“… 44 Previous studies have reported natural antioxidants are useful in reducing lipid oxidation in diverse meat types. 1,23 …”
Section: Resultsmentioning
confidence: 99%
“…Heterocyclic amines (HCAs) can be formed through pathways closely associated with the Maillard reaction during the thermal processing of protein-containing products such as meat samples. [1][2][3] For example, meat, processed by grilling, frying, broiling, barbecuing, roasting and smoking, typically gives rise to HCAs. 4 HCA formation is associated with the content of certain precursor substances, such as creatine, sugars, and amino acids, as well as long processing time, high temperature, high lipid level, and water activity, among others.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…As the formation of HAAs is related to cooking factors, it is necessary to study the effects of various cooking factors on the formation of HAAs. Many studies have been conducted on the effects of cooking factors on the formation of HAAs in meat and meat products (Bao et al., 2020; Kilic et al., 2021; Linghu et al., 2020; Lu et al., 2017; Persson et al., 2003; Zeng et al., 2014).…”
Section: Introductionmentioning
confidence: 99%
“…The anticancer activity proficiently present in the extract of cherry due to anthocyanins has great potential to decrease the level of HAAs by the action of antioxidative activity [ 136 ]. Edenharder et al [ 145 ] reported that grapes, blueberries, spinach, watermelon, parsley, and blackberries decreased HAA concentrations in patties of beef. The inhibitory effect of different plant extracts against various HAAs in meat-based products is presented in Table 2 .…”
Section: Haa Inhibition By Natural Extractsmentioning
confidence: 99%