| The unique sensory characteristics of deep-fat fried food are loved by consumers all over the world.Deep-fat fried chicken products are one of the most popular fast foods,but contain a significant number of mutagenic and carcinogenic heterocyclic aromatic amines(HCAs).HCAs can be formed through pathways closely associated with the Maillard reaction during the thermal processing of protein-containing products such as meat samples.It is the key direction to study the formation and inhibition of HCAs.In this study,three kinds of HCAs,namely Ph IP,Harman,and Norharman,which are relatively common in deep-fat fried chicken,were studied.The model systems of three HCAs were established to explore the formation regulation of HCAs and the physical and chemical properties of the system.The extracts of Flos Sophorae Immaturus and Adinandra nitida leaves with HCAs inhibition effect in model systems were screened and applied to deep-fat fried chicken.The inhibitory effect of antioxidants on HCAs in deep-fat fried chicken was studied under the continuous frying condition in practical processing and application.The main research contents and conclusions are as follows:(a)Phenylalanine/tryptophan-glucose-creatinine,were established and reacted at 160?,180 and 200 for different time.The ? ? changes of HCAs and physicochemical indexes in the model systems were analyzed.The results showed that with the increase of reaction time and temperature,the production of Ph IP,Norharman and Harman in the two amino acid model systems increased,the p H value of the system,the production of intermediates and final products all showed an upward trend,and the types and contents of volatile substances in the system increased,mainly pyrazines,while the antioxidant activity of the reaction products fluctuated.The contents of HCAs produced in the two amino acid model systems both were positively correlated with the p H value of the system,the contents of intermediate products and melanoidines produced in the final products,but had no correlation with DPPH radical scavenging ability and iron ion reducing power(FRAP).(b)The Flos Sophorae Immaturus extract(FSE)and Adinandra nitida leaves extract(ANE)both are rich in phenols and flavonoids.They both can inhibit the formation of Ph IP,Norharman,and Harman under certain addition concentrations.Further,the effects of diverse dosages(0,0.2,0.4,0.6%,w/w)of FSE and ANE on the formation of HCAs and quality including moisture content,fat content,protein content,color and so on in chicken patties fried at 170°C and 190°C were evaluated.It was found that the temperature significantly increased the formation of HCAs.Besides,the external parts of the meat patties showed higher HCA contents than the interior.The inhibitory efficacy of FSE and ANE on the total HCA contents in chicken patties fried at 190?(FSE: 27.09%-41.95%;ANE:38.95%-56.03%)was higher than that at 170?(FSE: 2.33%-8.95%;ANE: 18.65%-40.08%).And ANE has a better inhibitory efficacy on HCA formation in fried chicken.The correlation analysis between quality and HCAs in fried chicken showed that fat content,protein content,ash content,frying loss,a* value and protein carbonyl value were positively correlated with HCAs,while water content was negatively correlated with the formation of HCAs.(c)Tea polyphenols,sesamol and rosemary extract were respectively added into the oil when the chicken patties were added with 0.2% ANE.Then the changes of HCA contents and oil quality including polar components,acid value,peroxide value,fatty acid composition,vitamin E and so on during continuous frying of chicken with soybean oil were researched.The results showed that the quality of soybean oil decreased,while the contents of Harman and Norharman in fried oil and Ph IP,Harman and Norharman in fried chicken increased with the increase of frying times.Adding tea polyphenols,sesamol and rosemary extract to oil can effectively alleviate the oxidative rancidity of oil and reduce the formation of HCAs.In addition,the inhibition rate of total HCAs was 11.98%?38.00% when only ANE was added to chicken.At the same time,tea polyphenols(33.98%?61.46%),sesamol(15.86%?44.94%)and rosemary extract(25.22%?48.01%)was respectively added to oil can improve the inhibition rate of total HCAs in chicken.Correlation analysis showed that the formation of HCAs was positively correlated with the quality evaluation indexes of frying oil,including polar component,acid value,peroxide value,anisidine value,total oxidation value,conjugated dienes and trienes and saturated fatty acid relative content,while negatively correlated with vitamin E content and unsaturated fatty acid relative content. |
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