Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties

Jing, ML; Jiang, QQ; Zhu, YM; Fan, DM; Wang, MF; Zhao, YL

Zhao, YL (通讯作者)，Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China.;Wang, MF (通讯作者)，Shenzhen Univ, Inst Adv Study, Shenzhen, Peoples R China.

FOOD CHEMISTRY-X, 2022; 14 ():

Abstract

The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in a chemical model. Acrolein w......

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