Formation and variation of heterocyclic amines in grass carp (Ctenopharyngodon idellus) surimi products by different cooking methods

We investigated the effect of different cooking methods on variation of heterocyclic amines in grass carp (Ctenopharyngodon idellus) surimi products and discussed their formation mechanism. With ultra-high performance liquid chromatography-electrospray tandem mass spectrometry, we detected the contents of 11 kinds of heterocyclic amines. Results reveal thattypes of heterocyclic amines and their formation rate were related with cooking methods. Only two kinds of heterocyclic amines were detected, with 1.78 gkg-1 at the 60th minute by boiling method; nine kinds of heterocyclic amines were detected, with 75.78 gkg-1 at the 30th minute by 200 ℃ baking method; nine kinds of heterocyclic amines were detected, with 115.11 gkg-1 at the 8th minute by 200 ℃ frying method. At frying temperature of 100~200 ℃, the types and contents of heterocyclic amines increased significantly withincrease of frying temperature and time.