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The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and two representative advanced glycation end products (AGEs), Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL) in five kinds of fish with different fat contents during thermal processing was investigated. The results indicated that HAAs, AGEs produced is related to the lipids in varying degrees. The variation of key precursors were examined to explain the relationship between fat oxidation and molecular pathway of HAAs and AGEs formation. The current research may help us better understand the overall generation of hazardous substances in food systems, and provide new ideas for formulating prevention in future production. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the inhibitory effect and chemical intervention mechanism of edible oregano and clove essential oils (EOs) on heterocyclic amine (HA) formation in roasted large yellow croaker. The results indicated that all oregano and clove EOs minimize the amount of HAs, especially high‐concentration oregano EO, which can reduce Norharman by 99.97% (from 876.3333 ± 11.8462 to 0.2927 ± 0.0038 ng/g), and led other HAs below the detection limit. The addition of EOs, meanwhile, can protect the large yellow croaker against lipid and protein oxidation due to their ability to scavenge peroxyl radicals. We also examined the variation of HA precursors and attempted to explain molecular pathway of EOs inhibiting HA formation. The results provide theoretical support to develop technologies of HA inhibition during fish processing, which is important for food manufacturers and consumers for producing healthier meat products. Novelty impact statement: A novel inhibition method on heterocyclic amines based on edible oregano and clove essential oils was exploited, and the possible chemical intervention mechanism was explained, which is important for food manufacturers and consumers for producing healthier meat products. [ABSTRACT FROM AUTHOR]