Formation of heterocyclic amines in fried fish fiber during processing andstorage

The formation of heterocyclic amines (HAs) in fried fish fiber during proce ssing and storage was studied. Fried fish fiber was prepared by boiling of raw fish, followed by eviscerating, pressing, chopping, and then the fish m eat was subjected to frying, during which the various additives such as sug ar, soybean sauce, and edible oil were added. The various HAs in fried fish fiber were analyzed by high-performance liquid chromatography with photodi ode-array detection. Only four HAs, Norharman, Harman, 2-amino-9H-pyrido [2 ,3-b]indole, and 2-amino-3-methyl-9H-pyrido [2,3-b]indole were detected in fried fish fiber. The amount of HAs increased with increasing frying temper ature. Amino acids might play a more important role for HA formation than r educing sugar during processing of fried fish fiber. During storage, the HA s increased with increasing storage temperature when the fried fish fiber w as packed in an aluminum foil bag. However, the relationship between storag e temperature and HAs formation was not consistent when the fried fish fibe r was packed in a plastic bag.