本研究评估了含有氨基酸（AAs）的土豆淀粉（PS）涂层对鸡胸肉中2-氨基-1-甲基-6-苯基咪唑[4,5-b]嘧啶（PhIP）形成的影响。PhIP被国际癌症研究机构（IARC）归类为2B类致癌物。5%（w/w）的明胶化PS涂层溶液中添加了色氨酸（Trp）或赖氨酸（Lys），浓度分别为0.25%、0.5%和0.75%（涂层溶液重量比）。尺寸相同（5×2×1.5厘米）的鸡胸肉块浸泡在PS涂层溶液中15分钟，然后炸制。在195°C的温度下每侧炸煮7.5分钟后，评估了PhIP含量、颜色、失重率、可嚼性和质构特性。与无涂层对照组的92.62 ng/g相比，平均PhIP浓度分别降至6.30 ng/g（0.25% Lys）、6.76 ng/g（0.5% Lys）和11.98 ng/g（0.75% Lys）， PhIP的还原量可达到89%-92%。然而，浸泡在含Trp的PS涂层中的PhIP还原效果明显较低（p<0.05），降幅为34%-67%。PS涂层鸡肉的失重率、可嚼性、质构参数和色彩参数之间无显著差异。三角试验结果显示，消费者无法在PS涂层的鸡胸肉中检测到显著差异（p<0.001）。总的来说，本研究表明基于PS的涂层结合氨基酸应用于鸡胸肉可降低PhIP的生成。©2023食品技术学会。

The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5 × 2 × 1.5 cm) were dipped in the PS coating solution for 15 min before frying. After frying the chicken at 195°C for 7.5 min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62 ng/g for the control chicken breast without coating to 6.30 ng/g (0.25% Lys), 6.76 ng/g (0.5% Lys), and 11.98 ng/g (0.75% Lys), accounting for an 89%-92% reduction in PhIP levels compared to the controls. However, dipping in Trp-containing PS coating had a significantly lower (p < 0.05) PhIP reduction effect (34%-67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS-coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS-coated chicken breasts (p < 0.001). Overall, this study suggests that the application of PS-based coatings incorporated with AAs on chicken breast reduces the PhIP formation.© 2023 Institute of Food Technologists.