Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef

Abstract

Heterocyclic amines (HAs) are food-borne mutagenic compounds formed during food preparation and processing. They are considered as significant health risk in the long term and inhibiting their formation represents one of the most effective approaches to attenuate their potential health hazards. Hydrocolloids are long-chain high-molecular-weight hydrophilic polymers. In this study, the effects of six hydrocolloids, including alginic acid, sodium carboxymethylcellulose (CMC-Na), chitosan, carrageenan, konjac glucomannan (KGM) and xanthan gum, on major HAs formation (PhIP, MeIQx and 4,8-DiMeIQx) in both chemical model systems and roast beef patties were investigated. The influence of addition method (marinating) was also evaluated. HPLC-PDA and UPLC-MS analysis showed that all the six tested hydrocolloids added in form of powders in chemical models effectively inhibited PhIP formation by 19.3–42.7% at relatively lower doses (5 and 10 mg), while they exhibited better inhibitory effects against MeIQx formation at higher dose (30 mg). Among them, CMC-Na had the strongest inhibitory effect, followed by chitosan in roast beef patties. Further analysis showed chitosan, but not CMC-Na, synergized with a polyphenol, phloridzin to inhibit the formation of HAs, particularly PhIP. Marination with CMC-Na solution led to even greater inhibitory effects on HA formation with the contents of PhIP, MeIQx and 4,8-DiMeIQx being reduced by over 90%, 80% and 70%, respectively. These findings suggest that hydrocolloids are potent HA formation inhibitors and their application in meat preparation and processing could effectively reduce human dietary exposure to mutagenic HAs.