The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines

Abstract

The effects of wheat fiber (1 and 2%) and the mixture of xanthan and guar gums (0.5%; 4:1) incorporations in beef patties on the levels of formed polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) were evaluated. In this regard, the samples were stored at − 18 °C during different storage times (days 0, 45, and 90) and then were grilled at 175 °C for 5 min. At day 0, a significant (P < 0.05) difference in the formation of PAHs and HCAs among treated beef patties and control samples was noted. The formation of carcinogenic compounds at day 0 was reduced while fiber and gums together were added. The highest reduction in PAHs and HCAs levels among treatments was related to benzo [b] fluorantene (36–42%) and 2-amino-3-methyl-imidazo [4, 5-f] quinoline (60–74%), respectively. Also, the frozen storage of samples for 45 and 90 days significantly (P < 0.05) caused an increase and decrease in the PAHs and in HCAs levels, respectively. Therefore, the incorporation the combination of wheat fiber (2%), xanthan and guar gums (0.5%) can be suggested as a promising strategy to reduce the levels of PAHs and HCAs in beef patties.