The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), in roasted mackerel with different cooking temperatures (180, 210, 240 °C) and vegetable extracts (celery, carrot and yam extracts) in a preheated oven was investigated. The results indicated that the introduction of vegetable extracts had inhibitory effects on HAAs and AGEs during thermal processing, especially celery extracts. Benefiting from the addition of vegetable extracts, the roasted mackerel keep high quality against lipid/protein oxidation, avoids nutrition loss of polyunsaturated fatty acids, and flavor is promoted. We also examined the variation of key precursors, including creatine, creatinine, reducing sugars, amino acids and attempted to explain the molecular pathway of inhibition of the formation of the hazardous substances by vegetable extracts. The results provide theoretical support to develop technologies for inhibiting hazardous substances formation during fish processing, which is important for food manufacturers and consumers for producing healthier meat products.

不同烹饪温度（180、210、240 °C）的烤鲭鱼和蔬菜提取物（芹菜、胡萝卜和山药提取物）在预热烤箱进行了调查。结果表明，植物提取物的引入对热加工过程中的HAAs和AGEs具有抑制作用，尤其是芹菜提取物。得益于植物提取物的添加，烤鲐鱼保持了高品质，抗脂质/蛋白质氧化，避免了多不饱和脂肪酸的营养流失，并提升了风味。我们还检查了关键前体的变化，包括肌酸、肌酐、还原糖、氨基酸，并试图解释植物提取物抑制有害物质形成的分子途径。研究结果为开发抑制鱼类加工过程中有害物质形成的技术提供了理论支持，这对于食品生产商和消费者生产更健康的肉类产品具有重要意义。