Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis

Eleutheronema Tetradactylum is commercially important marine fish and a fixture at tables. However, nonnegligible hazardous substances, such as heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), generates along during thermal processing. Herein, we determined HAAs and two representative AGEs, Nε-carboxyethyl-lysine (CEL) and Nε-carboxymethyl-lysine (CML) formation in roasted Eleutheronema Tetradactylum , and proposed inhibitory method of tea polyphenol to effectively reduce HAAs, CML and CEL, which caused 51.23, 46.72, 24.06 and 35.48 percentage reduction of Norharman, Harman, CML and CEL, respectively, led IQ, 8-MeIQx below detected limitation. Precursors (amino acids, creatin(in)e, glucose and glyoxal), lipid oxidation, fatty acid analysis and further nontargeted lipidomic approaches are attempted to reveal the inhibition mechanism. This work develops a new method to minimize HAAs and AGEs in Eleutheronema Tetradactylum , provide a comprehensive interpretation of inhibition mechanism by tea polyphenols, which is helpful to food manufacturers for healthier fish production.