Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds
文献类型： 外文期刊
第一作者： Bao, Yulong
作者： Bao, Yulong;Zhang, Yaqi;Chen, Shengjun;Zhou, Chenguang;Gao, Ruichang;Chen, Shengjun;Hu, Xiao;Wang, Yueqi;Hui, Teng
作者机构：
关键词： Pre-rigor; oxidation; heterocyclic aromatic amines; volatile flavor compounds; metabolomic
期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.3； 五年影响因子：1.8 ）
ISSN： 1049-8850
年卷期： 2025 年
页码：
收录情况： SCI
摘要： This study investigated biochemical alterations in channel catfish muscle during rigor mortis and their impacts on volatile flavor compounds and heterocyclic aromatic amines (HAAs) formation in fried fish cakes processed from pre-rigor and post-rigor fish muscle. Metabolic profiling indicated greater extent of ATP breakdown, lipolysis, and lipid oxidation in post-rigor muscle. In the fried fish cakes, Norhaman was the dominant HAA and increased from 0.79 ng/g in pre-rigor to 1.37 ng/g in post-rigor. Lipid oxidation appeared to play a key role in regulating the level of HAAs and volatiles in fried fish cakes made from pre- and post-rigor fish meat.
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