The effect mechanism of different natural spices on the formation of associated hazardous compounds in roasted chicken.

Abstract

Exploring the interaction mechanism between the key components in spices and the hazardous compounds in thermally processed foods will help in improving the safety level of processed foods, which is of great significance to the food field. This paper investigated the inhibitory regularities and mechanisms of 6 natural spices on 15 associated hazardous compounds in the chicken. Dried ginger and black pepper had the best inhibitory effects, dried ginger had inhibitory effects on 13 hazardous compounds, and the average inhibition rate ranged from 20.04 % to 100 %. Black pepper could inhibit the formation of 15 hazardous compounds, with the average inhibition rate ranging from 3.10 % to 100 %. Such research results will help to develop natural inhibitors of hazardous compounds and improve the quality of roast chicken.