Effects of Ultraviolet C-Treated Gallic Acid on the Quality of Three Fried Cephalopod Speciesand the Fortion of Heterocyclic Aminesamines

The creation of potentially carcinogenic heterocyclic amines (HAs) during high-temperature frying must be prevented with efficient inhibitors. In this paper, we discover that pan-frying cephalopods (squid, octopus, and cuttlefish) can significantly increase their moisture content, decrease shear force and hardness, and inhibit the formation of potential carcinogens called heterocyclic amines by applying Ultraviolet C-treated gallic acid (UVC-GA). The pH of the fried cephalopods is steady between 5.92 and 6.19 after UVC-GA treatment, which significantly improves the color change and meat tenderness of the products while lowering their loss rate. The synthesis of several types of heterocyclic amines is strongly inhibited by UVC-GA in various cephalopods, with a maximum inhibition rate of 54.89% for all heterocyclic amines. This work discusses the rationale for using UVC-GA to prevent potentially cancer-causing heterocyclic amines in cephalopod food and also offers technological support for expanding the UVC-GA's range of applications.