Aquaculture Sciences

Aquaculture Sciences

The effect of chitosan and cooking methods on the rate of heterocyclic aromatic amine compounds formation in Beluga sturgeon (Huso huso) fillet

Document Type : Original Article

Authors
Seyyedeh Maryam Daneshvar
Alireza Alishahi
Seyed Mahdi Ojagh
Hojaj Mirsadeghi
Fisheries Department, Faculty of Fisheries and Enviroment, Gorgan university of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Abstract
The aim of this study was to investigate the effect of chitosan and cooking methods (pan-frying and microwave) on the rate of heterocyclic aromatic amine compounds formation in the fillet of Beluga sturgeon. The experiment was designed in 6 treatments, including T1 (control without chitosan), T2 (fried treatment without chitosan), T3 (sample containing 1% acid soluble chitosan), T4 (fried sample containing 1% acid-soluble chitosan), T5 (sample cooked in microwave without chitosan) and T6 (sample cooked in microwave containing 1% acid-soluble chitosan). The use of acid-soluble chitosan (1%) had a significant effect on moisture content, pH and weight changes during cooking (P<0.05). In the cooked fillet, the HAAs values including PhIP (-5.68-Nd), IQ (-1.16-Nd), MeIQ (-1.66-Nd), and MeIQx (0.7-6.47) were detected. The inhibition rate of chitosan for the heterocyclic compounds in cooked fillet was 57.44 to 63.98%. The results showed that acid-soluble chitosan had a significant effect on cooking indices and reduced production of the heterocyclic aromatic amine compounds on cooked huso fillets.
Keywords
Chitosan
Beluga sturgeon
Fillet
Heterocyclic aromatic amine