Abstract
(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the amino acids and carbohydrates on the production of PAHs is still little known. (2) Methods: We added different (i) R groups (the R group represents an aldehyde group in a glucose molecule or a ketone group in a fructose molecule); (ii) molecular weight carbohydrates; (iii) polarities, and (iv) acid-base amino acids to pork sausages. The effects of the molecular properties of carbohydrates and amino acids on the formation of PAHs in grilled pork sausages were investigated. (3) Results: The results showed that a grilled sausage with aldehyde-based d-glucose was capable of producing more PAHs than a sausage with keto-based d-fructose. A higher PAH content was determined in the grilled pork sausage when the smaller molecular weight, d-glucose, was added compared with the sausage where the larger molecular weight, 4-(α-d-glucosido)-d-glucose and cellulose were added. The addition of basic amino acids (l-lysine, l-arginine) was capable of producing more PAHs compared with the addition of acidic amino acids (l-glutamic acid, l-aspartate). When amino acid containing a benzene ring was added, a smaller volume of PAHs was produced compared with the addition of other amino acids. (4) Conclusions: Our study suggests that systematic consideration of molecule properties is necessary when using food additives (amino acids and carbohydrates) for food processing.
Highlights
Polycyclic aromatic hydrocarbons (PAHs), formed through incomplete combustion of wood or gasoline, are regarded as potentially genotoxic and carcinogenic to humans [1,2]
Effects of three polar amino acids on the content of PAHs in grilled pork sausages, the results showed number: 56-87-1) and L-arginine (CAS number: 74-79-3); Acidic amino acids: L-glutamic acid that thenumber: content of PAHsand in sausages supplemented with L-tyrosine was significantly lower than the
D-glucose (CAS number: 50-99-7), D-fructose (CAS number: 53188-23-1), 4-(α-D-Glucosido)-DFour thousand grams of ground meat, 1000 g of fat, 100 g of sodium chloride were thoroughly mixed, glucose (CAS number: 6363-53-7), cellulose (CAS number: 9004-34-6), Non-polar amino acids: Lthen divided into 14 parts, each about 360 g
Summary
Polycyclic aromatic hydrocarbons (PAHs), formed through incomplete combustion of wood or gasoline, are regarded as potentially genotoxic and carcinogenic to humans [1,2]. The occurrence of PAHs in food, such as edible oils, meat, and dairy products, has been regarded as a consequence of high-temperature processing [3]. Previous epidemiological studies have speculated that food consumption might contribute 88–98% of PAHs exposure. This is especially the case in populations that are non-smoking and not subject to occupational exposure [4]. Molecules 2018, 23, 3377 exposure, meat products account for the largest proportion. The formation and control of PAHs during the processing of meat products is topical in current research
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