The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet

• Main Authors: Hojat Mirsadeghi, Alireza Alishahi, Mahdi Ojagh, Parastoo Pourashouri
• Format: Article in Journal/Newspaper
• Language: Persian
• Published: Research Institute of Food Science and Technology 2020
• Subjects: beluga fillet; chitosan; cooking loss; heterocyclic aromatic amines; Food processing and manufacture; TP368-456; Beluga; Beluga*
• Online Access: https://doi.org/10.22101/jrifst.2020.191025.1097; https://doaj.org/article/0e4ff146e7484c35a1fa49644084236f

The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-soluble chitosan and 1% oligosaccharide chitosan on days 0, 8 and 16 was used to determine the proximate composition, pH, PV, TBA, TVN and the total TVC microbial load in the Huso huso. The sample containing 1% acid-soluble chitosan showed the least change and the differences among treatment were significant (p < /em>≤0.05). Also, in evaluating the heterocyclic amines (HAAs) in cooked samples , HAAs and cooking loss changes in all treatments increased during cooking at 0, 8, and 16 days after refrigerated storage (p < /em>≤0.05). The fried samples with 1% oligosaccharide and acid soluble chitosan had the least amount of HAAs and cooking loss. The results of this study showed that chitosan 1% could prevent corruption in the fish fillet during storage in the refrigerator and could prevent the production of harmful and mutagenic compounds during cooking.