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
作者： Bao, Yulong 1 ; Zhang, Yaqi 1 ; Chen, Shengjun 1 ; Hui, Teng 3 ; Hu, Xiao 2 ; Wang, Yueqi 2 ; Zhou, Chenguang 1 ; Gao, Ruichang 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China
3.Sichuan Agr Univ, Coll Food Sci, Yaan, Peoples R China
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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