Endogenous H2O2 participated in the ethylene-dependent ripening and senescence process of horticultural fruit as a secondary messenger; however, the molecular mechanism beneath such a phenomenon has not been fully clarified until recently. By a conjoint analysis of metabolite, enzyme activities, gene expression profiles in AsA-GSH cycle of 'Kolar' pear, PbrAPX14 might act as a negative factor in the ethylene-mediated H2O2 accumulation. PbrAPX14, located in cytosol, would reduce H2O2 in vitro and in vivo, inhibit ethylene production, and thus fruit ripening and senescence. After analysing the expression profiles of the differentially expressed transcription factors (TFs) followed by experimental validation, the nuclear PbrIDD2 could directly bind to the cis-acting element (core motif: TTTGTCG) in PbrAPX14 promoter, activate its expression and thus enhance the H2O2-scavenging capacity of fruit/calli, which was associated with the mitigated ethylene evolution and fruit ripening and senescence. Further study explored that the H2O2-mediated post-translational S-sulfenylation of Cys48 residue in PbrAPX14, which mitigated its function, existed in vitro and in vivo, and was upregulated by ethylene, facilitating endogenous H2O2 accumulation. Overall, our results implied that both transcriptional and post-translational regulation of PbrAPX14, which were (in)directly under the control of ethylene, functioned in pear ripening and senescence process via regulating endogenous H2O2 level.

BackgroundUntil recently, the mechanism underlying methyl jasmonate (MeJA)-mediated suppression of ethylene metabolism and its impact on quality formation in ripening tomatoes has not been fully clarified. This study aimed to investigate how exogenous MeJA application at the breaker stage affects endogenous jasmonates (JAs), ethylene production, metabolic pathways, and flavor profiles in 'FL 47' tomatoes.MethodsExogenous MeJA was applied to red 'FL 47' tomatoes at the breaker stage. We measured endogenous JAs (especially JA-Ile), ethylene production, enzyme activities (LOX, AOC, AOS, OPR, ACO, ACS), mRNA abundances of related genes (SlLOXD, SlAOC, SlAOS, SlOPR3, SlACO1, SlACS2, SlACS4, SlMYC2, SlMED25, SlETR3, SlETR4, SlETR7, SlEIN2, SlEIL1, SlEBF1, SlEBF2, SlERF1, SlLOXC, SlPSY1, SlCCD1A, SlCCD1B, SlBCAT1), production of sugars, organic acids, and 21 volatiles, as well as substrate contents (phytoene, phytofluene, trans-lycopene, γ-carotenoid, β-carotenoid, linoleic and linolenic acid) in MeJA-treated and control fruits.ResultsMeJA treatment suppressed endogenous JAs (JA-Ile by 13%) and ethylene production by 33%. Enzyme activities in metabolic pathways were reduced to over 87% of control levels, and mRNA abundances of the aforementioned genes decreased by 17-30%. Production of sugars, organic acids, and volatiles was altered, leading to changes in flavor profile. Specifically, six key ethylene-regulated volatiles (geranyl acetone, 1-penten-3-one, 6-methyl-5-hepten-2-one, 2-methyl butanal, 3-methyl butanal, 3-methyl butanol) were reduced, concomitant with 19-29% lower mRNA abundances of biosynthetic genes (SlLOXC, SlPSY1, SlCCD1A, SlCCD1B, SlBCAT1) and substrate contents over 74% of control levels.DiscussionBy considering the positive relationship between endogenous JA-Ile and ethylene levels in ripening fruit, our results imply that MeJA-mediated changes in aroma profile in red 'FL 47' tomatoes may result from mitigated endogenous JAs (especially JA-Ile) and ethylene biosynthesis and signaling transduction processes. These findings enhance understanding of hormone interactions in fruit quality formation and suggest potential applications for improving post-harvest tomato flavor.

Tamarix lamb skewers are highly favored for its distinctive flavor profile, with polyphenol-rich Tamarix branches demonstrating inhibitory effects on heterocyclic amine (HAs) formation during lamb roasting. Four major polyphenols were evaluated for suppressing 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline (MeIQ) in chemical models and lamb patties. Mechanistic investigations employed Electron Spin Resonance (ESR) to quantify radical scavenging capacity and UPLC-MS/MS to assess reactive carbonyl (acrolein/crotonaldehyde) trapping efficiency. Quercetin showed peak inhibition of 65.97 % (IQ in patties) and 83.98 % (MeIQ in models). Hispidulin exhibited superior radical scavenging (over 90 % reduction at level3), while isorhamnetin displayed optimal carbonyl-trapping performance at level3, and a total of eight distinct mono- and di-adducts structurally were characterized. Linear regression analysis confirmed synergistic inhibition mechanisms via free radical scavenging and reactive carbonyl trapping. This study proposes a dual-action mechanism for natural HAs mitigation, advancing strategies to reduce thermal-processed food hazards.

In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products,in this experiment,complex low-sodium yak meat was selected to investigate the effects of curing time(12,18,24,30 and 36 h)on the edible quality and oxidative characteristics.The results showed that prolonging the curing time significantly reduced the cooking loss(P＜0.05),affected the energy storage modulus(G')and loss modulus(G"),and improved the textural characteristics of the products,but had no significant effect on the yield pH and color of the products;total myoglobin(TMb)and oxymyoglobin(OMb)showed an overall decreasing trend,and methemoglobin(MMb)showed an increasing trend during the curing period.Meanwhile,correlation analysis showed that the cooking loss of yak meat products in sauce was significantly negatively correlated with the curing time,and the fat oxidation and protein oxidation were significantly positively correlated with the curing time(P＜0.05).With the extension of curing time,the oxidation of fat and protein were increased,which was manifested by a significant increase in the value of thiobarbituric acid reactive substances(TBARS),carbonyl content,dimerized tyrosine content,and a significant decrease in sulfhydryl content(P＜0.05).In conclusion,the highest sensory score(7.411)and the best overall quality characteristics were obtained at 24 h of curing time with better textural characteristics and less oxidation.

The imidazoquinoline type (IQ-type) is recognized as the most mutagenic activity in heterocyclic amines currently, and closely associated with a variety of cancers and neurodegenerative diseases of human. The precursors of IQ-type HAs are free amino acids, reducing sugars, and creatine/creatinine, and these precursors can undergo a series of chemical reactions at high temperature, and intermediate products such as free radicals and reactive carbonyl compounds are formed, which are the basis for the formation of IQ-type HAs. The exogenous substances added to the meat products during the thermal processing affected the IQ-type HAs formation to varying degrees. There are three main action mechanisms of the exogenous substances inhibiting IQ-type HAs, including competitive inhibition mechanism of precursors, free radical scavenging mechanisms, and active carbonyl compounds capturing mechanism. This article focuses on the formation process of IQ-type HAs and the inhibitory mechanism of exogenous substances, and clarified the reaction pathway of IQ-type HAs generation, and elaborated the action mechanism of exogenous substances inhibiting the formation of IQ-type HAs in detail. This paper provides theoretical guidance for effectively controlling the IQ-type HAs formation during the thermal processing of meat products.

The impact of basic amino acids (Lysine, Arginine, Histidine) on the formation of total heterocyclic amines (HAs) was investigated in fried beef patties at 1% NaCl level. Different levels of basic amino acids (0.1%, 0.5%, 1%) significantly inhibited the formation of the total and individual HAs at 1% NaCl, and the inhibitory effect was more effective than 3% NaCl (6.19 ng/g, 26.93% inhibition) (P < 0.05). Lys at 1% reduced total HAs the most (2.46 ng/g, 70.88% inhibition), followed by 1% His (2.79 ng/g, 67.03% inhibition) and 1% Arg (3.43 ng/g, 59.51% inhibition). Compared to the 3% NaCl, the quality characteristics (moisture content, frying loss, texture profile, and color) of the fried beef patties were significantly improved when basic amino acids were added at 1% NaCl (P < 0.05). The lipid oxidation of fried beef patties was significantly inhibited by 1% Arg and 1% Lys at 1% NaCl level (P < 0.05). The results indicated that basic amino acids could inhibit the formation of total HAs while maintaining the quality of meat products at low NaCl condition.

[Objective]The study aims to explore the effects of low-light stress on the main quality characteristics of fruits of different muskmelon varieties.[Method]The content changes of carbohydrates,carotenoids and chlorophyll in different fruit positions(pedicle,areola and pulp)of three varieties(Xizhoumi No.1,Zaohuanghou and Jiashi)of muskmelon under different light intensities(100% ,42% and 23% transmittance)at different development stages(0,3,7,14,21,35,40,60 d after blooming)were investigated.[Result]Results showed that contents of fruit starch,sucrose and reducing sugar all increased continuously during fruit development and the highest contents exhibited at mature stage(35 d),and Xizhoumi No.1 had the highest starch content(10.835% ),while Jiashi had the lowest starch content(8.342% ).The pulp and areola of the fruits of three varieties showed higher sucrose content than that in pedicle,but no difference in reducing sugar content.The contents of carotenoid and chlorophyll increased during fruit development but decreasedat full ripe stage(60 d after blooming).Low-light stress significantly reduced the carbohydrate content,increased carotenoid and chlorophyll contents,and most significant effect was found under transmittance 23% treatment,under which the contents of starch,sucrose and reducing sugar in Xizhoumi No.1 muskmelon reduced by 32.3% ,29.87% and 28.02% ,while contents of carotene and chlorophyll increased by 19.47% and 13.98% ,respectively.The contents of starch,sucrose and reducing sugar in Zaohuanghou muskmelon reduced by 32.63% ,25.09% and 20.24% ,and the contents of carotene and chlorophyll increased by 54.74% and 21.06% ,respectively.The contents of starch,sucrose and reducing sugar in Jiashi muskmelon reduced by 41.08% ,32.39% and 39.1% ,and the contents of carotene chlorophyll increased by 55.20% and 31.79% ,respectively.Compared with Xizhoumi No.1 and Zaohuanghou muskmelons,the Jiashi muskmelon showed the lowest starch and chlorophyll contents and the highest sucrose and reducing sugar contents,and exhibited the most significant decline of starch,sucrose and reducing sugar contents,and increase of carotenoid and chlorophyll contents,indicating that the Jiashi muskmelon was affected most significantly by low-light stress and showed poorest low-light tolerance.[Conclusion]The low-light stress reduces the commercial quality of muskmelon fruits,and the quality is worse when the light transmittance is lower.Jiashi muskmelon is most sensitive to low-light stress.

以库尔勒香梨为研究对象,探究冷激处理(0 ℃浸泡10 min)对香梨贮藏品质的影响.结果表明,冷激处理能显著抑制库尔勒香梨贮藏期间维生素C、总糖、总酸、可溶性固形物、总酚、类黄酮含量的下降,并抑制多酚氧化酶活性的增加.至贮藏结束时,与对照组相比冷激处理的库尔勒香梨褐变指数减少了 19％,明显低于对照,且增加的多酚氧化酶活性仅为对照组的68.75％.因此,冷激处理可以较好地维持贮藏期间香梨的品质,减缓香梨果实在贮藏期间的褐变程度,延长其贮藏期.

With the increasing consumption of mutton and the frequent occurrence of related food safety problems, the demand for mutton traceability and authentication technologies has become a hot spot in the current society. At present,there have been reports on on the traceability and identification of mutton. Stable isotope technology, mineral element fingerprinting, near-infrared spectroscopy, DNA molecular marker-based traceability technology, fatty acid-based traceability and identification technology, and flavor compound-based traceability and identification technology have been widely used in traceability and identification research. However, with the continuous development of these technologies,some urgent problems have been exposed. Based on the current research data and literature, this paper summarizes and discusses the advantages and disadvantages of mutton traceability and identification technologies, analyzes the problems existing in the current technical research, and puts forward suggestions and solutions, in order to provide theoretical support for further research.

Alternaria gaisen is one of the main fungi that cause fruit postharvest diseases due to its wide contamination and toxin production. The application of lactic acid bacteria shows great industrial application as a natural food preserver due to the advantages of being safe and non-toxic. In order to obtain a natural preservative against this fungus, this study aimed to evaluate the effectiveness of cell- free supernatants (CFS) produced by Lactobacillus pentosus 86 as antimicrobials in vitro against A. gaisen. Results indicated that CFS displayed excellent thermostability and enzymatic stabilities with an antifungal activity over 85%. Under thermal (40–100 °C) treatments, different protease solution and acidic conditions (pH 2–4), the antifungal activity of CFS maintained up 80%. However, when the pH reached 6, its antifungal ability completely disappeared. CFS inhibited mycelial growth of A. gaisen by destroying the hyphae membrane, leading to the leakage of nucleic acids and proteins, and hyphae collapsed and shriveled. CFS also changed the spore’s morphology, resulting in cell membrane damage, intracellular leakage, and organelles aggregation. The increase of cell membrane permeability of spores caused a 30% mortality rate. Therefore, the CFS of L. pentosus 86 has the potential for controlling fruit diseases caused by A. gaisen.

The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43–225.17 and 18.75–129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat (p < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17–6.84 mg/kg and 0.86–2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.

Unfermented jujube pulp (UFJP), fermented jujube pulp (FJP) in high and low doses were fed to constipated ICR mice. Defecation function, serum gastrointestinal regulatory peptide, fecal short-chain fatty acids (SCFAs) and gut microbial composition were assessed. Results showed that high-dose FJP could protect intestinal mucosa tissue, shorten the first black feces defecating time by 17 % and increase the number and wet weights of black feces by 72 % and 71 %, respectively, within 6 h. High-dose FJP significantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice, compared with low-dose FJP and UFJP. High-dose FJP intervention regulated the microbiota profile, which afterwards restored microbiota, like Bacteroidetes, Bifidobacterium and Lactobacillus, to a less unhealthy state. This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.

Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (MeIQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), and 1-methyl-9H-pyrido[3,4-b]indole (harmane) and 9H-pyrido[3,4-b]indole (norharman), are common and widely distributed in heat-processed meat products. This article briefly analyzes the formation pathways and mechanisms of these HAs, elucidates the inhibitory mechanism of exogenous plant polyphenols on their formation, and clarifies the structure-activity relationship of polyphenol compounds for the inhibition of their formation. This review will provide theoretical guidance for the effective application of plant polyphenols to control the formation of HAs in heat-processed meat products.

To analyze systematically the effects of marinated in eggs on edible quality of different meats during cooking of several traditional Chinese dishes, marinated in whole egg or egg white, and different egg white addition were chosen to analyze the effects on the edible quality of pork patties, beef patties, and lamb patties. The results showed that, at the addition of 10% and marinated for 30 min, when marinated in egg white, the water content of the pork patties and lamb patties were significantly increased (P<0.05), while the cooking loss, shear forces and hardness values were significantly reduced (P<0.05), indicated that the edible quality of the two meat loaves were effectively improved. However, marinated in whole egg was more suitable for the beef patties, which to a certain extent, improved its edible quality. The effects of different egg white additions on edible qualities of three meat loaves were different. When marinated for 30 min, 10% of egg white addition was suitable for the pork patties and lamb patties, while 5% was more suitable for beef patties. Under these conditions, the water holding capacity of the meat loaves was excellent, and the tenderness, color, and texture characteristics were preferred, which were suitable for promotion to use as a best addition condition for egg white marinating in the daily cooking process. The present study provides the theoretical support for the egg marinating conditions before cooking in traditional Chinese meat dishes.

以宣威火腿为原料提取火腿中生物活性肽,通过体外模拟胃肠道消化和Caco-2细胞单层膜转运实验,进一步分析火腿肽的序列及抗炎功能变化.结果表明:经模拟胃肠道消化后,宣威火腿肽的总体数量增加,其中1 000 Da以下多肽的数量占比从40.18％增加到57.40％;模拟消化后火腿肽抑制RAW264.7巨噬细胞炎症因子分泌的作用增强,经Caco-2细胞跨膜转运后共检测到24条多肽序列,其中包括12条四肽和5条三肽,分子质量小于500 Da的小肽占62.50％;合成小肽PAG、LVG、LGV、PVL具有缓解巨噬细胞分泌NO、肿瘤坏死因子-α的功能.因此,模拟胃肠道消化可以改变火腿肽的组成,进而提升其抗炎活性;跨膜转运后的小肽具有缓解巨噬细胞炎症因子分泌的功能.

为明确GB 2760-2014《食品安全国家标准食品添加剂使用标准》中允许添加至热加工肉制品使用的不同抗氧化剂的体外抗氧化活性与其抑制肉制品蛋白质氧化和脂肪氧化能力之间的关系,分别测定8种抗氧化剂的体外抗氧化活性(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力和还原力),同时将其添加至热加工肉制品中,研究其对肉制品硫代巴比妥酸反应产物(thiobarbituric acid reactive substance,TBARS)值、羰基含量和巯基含量的影响,分析其对肉制品脂肪氧化和蛋白质氧化的影响.结果 表明,迷迭香酸(rosmarinci acid,RA)、茶多酚(tea polyphenols,TP)、茶黄素(theaflavins,TF)和鼠尾草酸(carnosic acid,CA)处理组的总多酚含量、DPPH自由基清除能力及还原力均显著高于甘草提取物(glycyrrhiza extract,GE)、竹叶提取物(extract of bamboo leaves,BL)、植酸钠(sodium phytate,SP)和山梨酸钾(potassium sorbate,PS)处理组;在烤肉饼和炸肉饼中,不同抗氧化剂对不同种类肉制品蛋白质氧化和脂肪氧化的改善作用有较大差异,其中BL是对6种热加工肉制品相对最有效的抗氧化剂,而TF适用于降低烤鸡肉饼和烤牛肉饼的蛋白质氧化和脂肪氧化程度,TP则对改善烤牛肉饼和烤猪肉饼的蛋白质氧化和脂肪氧化更有效,SP是炸鸡肉饼和炸牛肉饼蛋白质氧化和脂肪氧化的有效抑制剂,CA则更适用于对炸牛肉饼和炸猪肉饼氧化的改善.综上,具有较强体外抗氧化活性的抗氧化剂(RA、TP、TF和CA)在热加工肉制品中不一定表现出良好的抑制肉制品蛋白质氧化和脂肪氧化的能力,而具有较弱的体外抗氧化能力的抗氧化剂则可能具有较强的抑制热加工肉制品蛋白质氧化和脂肪氧化的活性(BL和SP).这表明抗氧化剂的体外抗氧化活性与其改善热加工肉制品氧化稳定性的能力之间并不一定存在显著的相关性.

以新疆本地产孜然为研究对象,采用超声波、超临界CO2对孜然进行提取,获得孜然水提物、醇提物和精油,首先借助Folin-Ciocateu比色法和NaNO2-Al(NO3)3-NaOH比色法分析其总多酚和总黄酮含量,再以抗坏血酸为对照,考察不同浓度的3种孜然提取物的抗氧化活性.结果表明,孜然水提物、醇提物的总多酚含量分别为(15.65±0.33)mg·mL-1和(20.29±0.10)mg·mL-1;总黄酮含量分别为(1.41±0.02)mg·mL-1和(2.93±0.02)mg·mL-1;3种孜然提取物均具有一定的抗氧化活性,主要表现在对不同种类自由基的清除活性和对金属离子的还原能力方面,醇提物对ABTS自由基清除活性和羟自由基清除活性的IC50分别为0.24 mg·mL-1和0.38 mg·mL-1;水提物对DPPH自由基清除活性的IC50为0.48 mg·mL-1;精油在浓度为10 mg·mL-1时对DPPH自由基的清除率为76.45％;水提物的还原能力显著高于醇提物和精油(P<0.05).总体而言,孜然醇提物的抗氧化活性稍强于孜然水提物,可能与其较高含量的总多酚和总黄酮密切相关.本研究为进一步开发利用新疆优质孜然资源提供了理论支持.

Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of T. ramosissima extract (TRE) on HA formation, precursors’ consumption, and free radicals’ generation in roast lamb patties were elucidated by UPLC-MS, HPLC, and electron spin resonance (ESR) analysis, respectively. Six HAs were identified and compared with the control group; the total and polar HAs decreased by 30.51% and 56.92% with TRE addition at 0.30 g/kg. The highest inhibitory effect was found against 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP) formation (70.83%) at 0.45 g/kg. The addition of TRE retarded the consumption of HA precursors, resulting in fewer HAs formed. The typical signal intensity of free radicals in roast lamb patties significantly decreased with TRE addition versus the control group (p < 0.05), and the higher the levels of the TRE, the greater the decrease in signal intensity. We propose that the inhibitory effects of TRE on HA formation, especially on polar HAs, were probably achieved by retarding the consumption of precursors and preventing free radicals from being generated in roast lamb patties. These findings provide valuable information concerning TRE’s effectiveness in preventing HA formation through both the precursor consumption and free radical scavenging mechanisms.

2-amino-1-methyl-6-phenylimidazole[4,5- b ]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum Maxim. leaf (ZML) extract has been shown to be rich in polyphenols, which are gaining increasing interest as efficient tools for inhibiting the formation of HAs. In the present work, the effects of ZML extract, major polyphenols, chlorogenic acid, hyperoside and quercitrin on the formation of PhIP in both roast beef patties and chemical model systems were investigated. UPLC-MS showed that ZML extract and those three polyphenols effectively inhibited PhIP formation. Additionally, GC-MS analysis showed that those three polyphenols significantly reduced the content of phenylacetaldehyde in the model systems, a key intermediate involved in PhIP formation. The subsequent UPLC-MS and TOF-MS/MS analysis found that hyperoside and quercitrin reacted with phenyacetaldehyde to form those four adducts, 8-C-( E -Phenylethenyl)hyperoside, 6-C-( E -Phenylethenyl)hyperoside, 8-C-( E -Phenylethenyl)quercitrin and 6-C-( E -Phenylethenyl)quercitrin, respectively. The results revealed that hyperoside and quercitrin could trap phenylacetaldehyde to form adducts, thereby, retarding the reaction of phenylacetaldehyde and creatinine, blocking the generation of PhIP.

系统全面分析GB 2760-2014《食品添加剂使用标准》允许添加至油炸肉制品使用的8种抗氧化剂对3种炸肉饼食用品质及杂环胺(heterocyclic amines,HAs)形成的影响.结果 发现,不同抗氧化剂对不同种类肉制品的品质影响不同.竹叶提取物(extract of bamboo leaves,BL)、植酸钠(phytic acid,PA)、鼠尾草酸(carnosic acid,CA)、迷迭香酸(rosmarinci acid,RA)及茶多酚(tea polyphenols,TP)具有良好的保持3种肉饼油炸过程中水分含量的能力,其能够降低油炸损失率,改善嫩度和质构特性等.不同抗氧化剂对炸肉饼中不同种类HAs形成的抑制活性有一定差异.炸鸡肉饼中,山梨酸钾(potassium sorbate,PS)对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP)的抑制率相对最高(48％),CA表现出对2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(2-amino-3,8-dimethyl-imidazo[4,5-f]-quinoxaline,8-MeIQx)相对最高的抑制率(56％),PA、CA和PS显著降低炸鸡肉饼中总HAs含量(P＜0.05);对于炸牛肉饼,CA对PhIP的抑制效果相对最佳,并且其与BL对8-MeIQx的抑制效果显著优于其他6种抗氧化剂(P＜0.05),CA、BL和PS显著抑制炸牛肉饼中总HAs的形成(P＜0.05);炸猪肉饼中,BL对PhIP表现出相对最强的抑制活性(抑制率为64％),8种抗氧化剂均能显著抑制8-MeIQx和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉的形成(P＜0.05),并且BL对总HAs表现出相对最佳的抑制效果,抑制率为49％.总体而言,BL、CA、PA、TP、RA及PS对油炸肉制品中HAs的形成表现出相对更优的抑制活性.