Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics.

Wei Wang,Yan Zhang,Lu Dong,Huaning Yu,Shuo Wang

doi:10.3390/foods10071490

Abstract

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Highlights

Carcinogenic heterocyclic amines (HAs) are formed in protein-rich foodstuffs during thermal processes such as grilling
The patties grilled by Charcoal grilling (CG) were exposed to charcoal fire and resulted in a higher conductive heat transfer and the shortest thermal processing time (The cooking times of the thermal processes are given in Supplementary Table S2)
Of all the thermal processes involved in this research, the greatest moisture loss, highest values of dark color and highest HA content were observed in charcoal grilled beef patties

Summary

Introduction

Carcinogenic heterocyclic amines (HAs) are formed in protein-rich foodstuffs (e.g., meat) during thermal processes such as grilling. Thermic HAs (such as 8-MeIQx (2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline), 4,8DiMeIQX (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline), and PhIP (2-amino-1-methyl6-phenyl-imidazo[4,5-b]pyridine)) are commonly formed by amino acids, creatinine (creatine) and glucose due to the Maillard reaction, while pyrolytic HAs (such as Norharman (9 H-pyrido[4,3-b]indole) and Harman (1-methyl-9 H-pyrido[4,3-b]indole)) are produced by the pyrolysis of proteins [1]. The formation of HAs in food was influenced by the type, temperature and duration of the thermal processes [2]. It is undeniable that the thermal instability of the active substance limits its effect [4], and may introduce new, potentially harmful compounds which were formed by complex reactions between the new compounds and the composition of meat [5,6]

Objectives

Methods

Results

Conclusion