Formation Of Heterocyclic Amines Research Articles

Investigation of the effect of the relative surface power on the meat frying process

Analysis of theoretical studies showed value correlation of surface power for heating surfaces in devices for conductive frying process duration, output of finished products made of meat and relative electricity consumption. Its impact on the above parameters for bilateral meat frying has not been investigated. Average integral temperature difference between frying and product surfaces; fried items temperature from the value of relative surface power of frying surfaces as one of the factors for the formation of heterocyclic amines must be investigated. Object of research is conductive frying process, characterized by high energy costs because of process duration, low product yield and overrated relative surface power of devices, as well as heterocyclic amines formation probability in a finished product. Aim of research is to determine the effect of relative surface power on the efficiency indicators for bilateral meat frying under pressure and average integral temperature difference between frying and product surfaces. It was proved that the value increasing for relative surface power of frying surface of the device from 50 to 350 kW/m 2 causes the increasing of average integral temperature difference between frying surface and meat surface from 7 to 14 К and final temperature increasing in meat surface from 385 to 409 К. Value increasing for relative surface power of the device from 50 to 350 kW/m 2 causes the increasing of bilateral meat frying process from 68 to 78 sec, product yield decreasing from 90,4 to 88,8 % and relative electricity costs increasing from 0,171 to 0,343 kW × hr/kg.

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

The effect of three cooking methods on the formation of aroma components and heterocyclic amines in pork loin was investigated. The results illustrated that the content of heterocyclic amines in the electric oven-cooked samples was higher than those in hot air fried and deep-oil fried. The number of volatile compounds identified in the hot air fried and electric oven was similar. The aldehyde and pyrazine compounds were the key contributors to the aroma from high temperature heated meat. Three aroma compounds, hexanal, nonanal and benzaldehyde, were detected in all treated meat samples. This study is an initiative to detect and analyze the aroma components and heterocyclic amines from hot air fried pork loin and to obtain a basic understanding of flavor and safety of foods. Practical Applications Diet is one of main factors that influence the health level of human. Pork is one of important animal-derived foods for daily meal. Aroma components and potential hazards have been formed during different cooking methods. Heterocyclic amines (HAs) is one of mutagens can be formed in meat during heat treatment. This study is an initiative to detect and analyze the aroma components and heterocyclic amines from three different cooking methods, which obtain a basic understanding of flavor and safety of foods.

Influence of Binary and Ternary Mixtures of Spices on the Inhibition of Lipid Oxidation and Carcinogenic Heterocyclic Amines in Fried Hamburger Patties

The effects of binary and ternary mixtures of widely used spices (turmeric, black pepper, red chili, cinnamon and clove) on the simultaneous inhibition of lipids oxidation and heterocyclic amines (HCAs) in hamburger patties were evaluated. The proposed hamburgers were prepared by mixing with spice mixtures at 4.5% per patty and then were fried for 10 min to reach 70C at the geometric center of patty. Results indicated that the highest recovery of marker chemicals in the hamburger extracts was achieved by the mixture of turmeric, black pepper and cinnamon. On the other hand, the mixture of turmeric, red chili and clove gave the highest antioxidant activity due to the presence of eugenol, curcumin and capsaicin. Several relations among marker chemicals in combinations were discussed for the results of recovery and antioxidant activity. Furthermore, the highest reductions in malondialdehyde (53.5%) and total HCAs (96.6%) were achieved in fried patties after mixing with turmeric, red chili and clove. Moreover, the consumer acceptability of proposed spicy hamburgers showed overall acceptability for sensory attributes. Practical Applications The combination of spices, which were originally added for improving taste, could consider a rich source of safe and natural alternatives to synthetic antioxidants that have the potential to inhibit lipid oxidation and HCAs formation in meat products. There is limited information in the literature about the optimization of spice mixtures for the reduction of lipid oxidation and HCAs in hamburger. In the current study, ternary mixture of turmeric, red chili and clove significantly inhibited the simultaneous of lipid oxidation and HCAs in hamburger with results better than those reported in other hitherto works. These achievements enabled the use of rapid, low cost and effective platform of spice mixtures for the highest inhibition of produced toxic compounds in fried hamburger patties. This will have great significance in home science community and food industry.

Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

In the present study, the effect of various natural food condiments (garlic, ginger, pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in cooked camel meat was studied. In control sample, the amount of HAs MeIQx, 4,8-DiMeIQx and PhIP were obtained between 2.10 and 5.22 ng/g, while, MeIQ and IQ were found less than quantification limit. The camel meat cooked with different food condiments, the HAs were found in lesser amounts. MeIQx, 4,8-DiMeIQx and PhIP were detected from 0.42 to 2.83 ng/g, however, MeIQ and IQ were not indentified in any analyzed samples. Consequently, camel meat cooked by various food condiments illustrates the capability to reduce the HAs formation. Such information may be elucidated because of the presence of antioxidants in such condiments which might have pro-oxidative effects with the subsequent formation of peroxyl radicals or by the scavenging of oxygen or free radicals. Practical Applications This is the first study relating to the inhibition of HAs by means of some common food condiments in cooked camel meat. In this work, five HAs such as MeIQx, 4,8-DiMeIQx, PhIP, MeIQ and IQ have been studied in camel meat samples thermally processed with or without food condiments. Our results evidently demonstrate that the formation of HAs in cooked camel meat is highly affected by using food condiments. The current study also illustrates that the concentrations of HAs can be kept at low levels by cooking the meat that include food condiments. The obtained results could be used to estimate the human intake of HAs either in Saudi Arabia or global and supplied to the search of good food condiments that reduce the threat of exposure to HAs, and thus to advance the food security and quality.

Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

The efficacy of polyphenol-rich dried apple peel extract (DAPP) to inhibit the formation of heterocyclic aromatic amines (HCAs) during frying of beef patties was assessed after DAPP was applied at 0.1, 0.15 and 0.3% (w/w) either on the surface of the patties or mixed inside the patty prior to frying. 2-Amino-3,8-dimethylimidazo[4,5f]quinoxaline (MeIQx), 2-amino-1-ethyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-dimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were quantified after frying. HCA concentrations decreased (p<0.05) upon both surface and mixed applications of DAPP at all of the tested doses. Surface application of 0.3% DAPP showed greater (p<0.05) inhibitory effects on HCA formation by 68% for MeIQx, 56% for 4,8-DiMeIQx and 83% for PhIP as opposed to 41%, 21% and 60% respectively, for the mixed DAPP application of 0.3%. The present study results indicate that surface application of DAPP in meat preparation prior to pan-frying can be a useful approach to minimize the formation of genotoxic HCAs in fried beef patties.

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.

In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160 °C or 220 °C. RTE is rich in phenolic compounds and capable of inhibiting the formation of free radicals. The pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyrido[3,4-b]indole (harman) contents were significantly (p < 0.05) decreased in RTE-treated patties at 220 °C. 9H-3-Amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) and 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole acetate (Trp-P-1) were not detected at 160 °C and were statistically (p < 0.01) reduced at 220 °C compared to the control. RTE remarkably inhibited the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) at 220 °C (p < 0.001) and at 160 °C (p < 0.05). 2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]-indole (MeAαC) were only detected in the control group at 160 °C but were comparatively (p > 0.05) similar in the control and treated groups at 220 °C. 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) were not detected in any sample. Total HCAs were positively correlated with cooking loss. In the RTE-treated groups, 75% of the total HCAs were decreased at 160 °C and 46% at 220 °C, suggesting that RTE is effective at both temperatures and can be used during cooking at high temperatures to lessen the amount of HCAs formed.

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality.

The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4%), 10% each of torch ginger, lemon grass, curry leaves at medium (70°C) and well done (80°C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10%) has reduced 74.8% of Me1Qx (1.39 to 0.35ng/g) at medium doneness, followed by the 64.7% reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6% of AαC (2.59 to 0.40ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models.

In this study, the inhibitory effects of eight kinds of dietary flavonoids on the formation of heterocyclic amines (HAs) were investigated in roast beef patties. The results showed that most of them exhibited significant inhibition on both total HAs and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), one of the most abundant HAs. Among the studied flavonoids, phlorizin, epigallocatechin gallate (EGCG), and quercetin were found to be the most effective in both the reductions of total HAs (55-70%) and PhIP (60-80%). The reaction activity between the flavonoid and phenylacetaldehyde, a key intermediate in PhIP formation, showed a good correlation with the inhibition of PhIP formation in an aqueous model system (R(2) = 0.8904) and a di(ethylene) glycol reaction system (R(2) = 0.6514). However, no significant correlation was found between the flavonoid antioxidant capacity and PhIP formation (R(2) = 0.2359). The postulated adducts of flavonoids-phenylacetaldehyde were further confirmed by LC-MS analysis in the chemical models. Since phenylacetaldehyde is the chief intermediate in PhIP formation, these results suggest that the inhibitory effects of flavonoids on PhIP formation are mainly dependent on their abilities to trap phenylacetaldehyde as opposed to their antioxidant capacities.

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

To discriminate and investigate the inhibitory patterns of different categories of ingredients from natural origin such as spice is necessary to elucidate the inhibitory mechanism of them on heterocyclic amines (HAs) formation. In this work, the inhibitory patterns of flavonoids (naringenin, quercetin, luteolin and rutin) and phenolic acids (chlorogenic acid, ferulic acid, p-coumaric acid and protocatechuic acid) on HAs in a mixed chemical model system were discriminated and examined by UPLC-MS profiling combined with principal component analysis (PCA) method with the interpretation of scores, loadings, contribution and biplots. Seventeen HAs from seven categories were profiled by UPLC-MS; furthermore, the precision for most of these HAs upon three repeated samples was between 4.2 and 13.9 %, and their recoveries were between 58.4 and 97.1 %. Seven HAs: norharman, harman, DMIP, PhIP, IQx, MeIQx and 4,8-DiMeIQx were detected and quantified in all of the samples without and with flavonoids (phenolic acids), thus employed in the subsequent multivariate analysis. The PCA results show that the inhibitory patterns of the two groups are different; moreover, flavonoids have inhibitory potential to norharman, PhIP, 4,8-DiMeIQx, while phenolic acids have possible capability of inhibiting DMIP formation. The results have demonstrated that the proposed UPLC-MS profiling method may be a useful tool for differentiating and exploring inhibitory patterns of different categories of ingredients from natural origin on HA formation.

CLOVE (SYZYGIUM AROMATICUM L.) AND THEIR EFFECT ON THE FORMATION OF HETEROCYCLIC AMINES

Heterocyclic amines (HCAs) are a group of toxic chemicals, play an important role in the etiology of human cancer which formed at high temperature during cooking meat and fish. Antioxidants have proved to inhibit the formation of HCAs due to different mechanisms scavenging free radical, inhibits oxidative enzymes like cyochrome P450 and chelates metal ions like Fe +2 as well as protecting lipids against oxidation. Clove has potent antioxidants and antimicrobial activities standing out among the other species. Therefore current study done to show efficiency of 0.5% clove at preventing the formation of two most common HCAs: 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) through seasoning of beef steaks before grilling and estimate antioxidant status of animals fed on the experimental diets. HCAs levels in food and blood samples were analyzed by HPLC. The results showed that content of MeIQx and PhIP in grilled beef meat steak were 23.0 ±2.87 and 15.0±2.14 ng/g, respectively. While the content of MeIQx and PhIP in seasoning grilled steak were degraded to 1.9 ± 0.31 and 1.6 ± 0.23 ng/g, respectively. On the other hand the results showed that the percentages of reduction of MeIQx and PhIP were 91.7 and 89.3% in seasoning grilled steak, respectively comparing with un- seasoning grilled steak. The levels of tested HCAs also showed significant differences among rat groups fed on the experimental diets. The highest MeIQx and PhIP concentrate in serum rats group fed on untreated grilled meat diet (positive control) were11.1±1.85 and 8.77±8.77 ng/ml, respectively, while seasoning with 0.5% clove before grilling led to decrease in MeIQx and PhIP concentrate to 0.82±0.16 and 0.51±0.09 ng/ml respectively with decreasing percent reached 92.6 % and 94.2% respectively. In addition, the results revealed that fed rats on un-seasoning grilled steak (positive control) caused high significant increased in lipid peroxide (malonaldhyde, MDA) accompanied by significant decreased in the levels of reduced glutathione content (GSH) and activities of antioxidant defense enzymes glutathione peroxidase (GHPx) and catalase (CAT), compared with basal diet group (negative control). However, clove treatment group lowered the level of lipid peroxidation and enhanced the antioxidant status of animals. Seasoning beef meat steaks before grilling with potent antioxidant clove species inhibit HCAs formation and their potential hazards to human health. This might be due to the powerful antioxidant activity of clove as strong hydrogen donating, metal chelating and scavenging of free radicals, hydrogen peroxide and superoxide. Keywords: Heterocyclic amines (HCAs), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) , 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), clove, grilled beef meat, antioxidant plants, lipid peroxide, antioxidant defense enzymes.

Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

Beef (Semitendinosus muscle) was cooked in natural convection, forced convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min−1. In steam assisted hybrid oven had higher reaction rate constants compared to that of the convection ovens. The effect of cooking temperature on soluble protein degradation for natural convection, forced convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.

Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)

The present study focused to investigate the effect of some selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, norharman, harman and AαC) in grilled satay (beef). Satay samples were marinated with 1–4 g/100 g concentration of turmeric and 2.5–10 g/100 g concentration of torch ginger, lemongrass and curry leaves, at different medium (70 °C) and well done (80 °C) doneness cooking temperatures. The concentration of HCAs in grilled satay samples were analysed using LC/MS technique. The results have shown that turmeric reduced maximum 82 ng/100 g level of IQ (11.43 ± 0.53 to 2.05 ± 0.18 ng/g) at 4 g/100 g concentration at medium doneness and 44.4 ng/100 g level was reduced of IQ, when satay was marinated with 10 g/100 g lemongrass concentration at medium doneness. The highest level of MeIQX was reduced to 83 ng/100 g of satay meat marinated in 10 g/100 g torch ginger at medium doneness. Curry leaves with 10 g/100 g concentration marinated beef meat was reduced the level of IQ 78.5 at medium doneness. The use of local spices in marinating of grilled beef will certainly inhibit/reduce the level of toxic and harmful HCAs. Significance of results for industryThe use of native spices during grilling of meat will minimize the formation of heterocyclic amines and therefore will help to avoid toxic and carcinogenic effects from these toxins.

Using physical and electrical methods in conductive meat frying

The process of conductive meat frying is inefficient in terms of energy costs and heavy losses of raw materials. Our studies of mass conductivity in meat under the influence of heat flow from electric heaters through a flat metal wall, potential difference and pressure allowed to reveal patterns of occurrence of flow of matter on the basis of which reasonable factors of conductive frying were substantiated and their impact on the effectiveness of the process were developed taking into account technological requirements. The analytical method established the theoretical duration of processes of double-sided frying of meat in the conditions of compression and double-sided process under the influence of a thermal stream from heaters and a difference of potentials which is confirmed by experimental data. Using physical and electrical controls over meat during conductive frying allow significantly to intensify the process, to increase its energy efficiency and output of the finished product without formation of heterocyclic amines in a crust of products. Technical solutions as to implementation of the process of conductive frying under these methods are proposed, specifications of developed devices are given.

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g−1, whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g−1; harman and norharman were detected at higher concentrations up to 17.77 ng g−1 while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

The effects of beetroots (Beta vulgaris) on the formation of Maillard reaction (MR) products possessing health, nutritional and sensory implications were studied. The effect of dried beetroot juice on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) was determined in a milk model system. Beetroot juice reduced furosine formation more than CML, inferring that betalain compounds present in the juice are more effective in reducing the formation of MR products in the early stage than in the advanced stage of MR. Beetroot water extract was fractionated on Sephadex LH20 and obtained three beetroot fractions were used to assess their effect on the formation of heterocyclic amines in a meat-protein model system. Beetroot fraction possessing the highest antioxidant capacity and containing the highest betalain content reduced the amounts of 2-amino-1-methyl-6-phenylimidazo-[4,5-b]-pyridine (PhIP), 2-amino-3,8-dimethyl-imidazo-[4,5-f]-quinoxaline (MeIQx), and 2-amino-3-methylimidazo-[4,5-f]-quinoline (IQ) by approximately 60, 77 and 87%, respectively. Beetroot preparations were characterized by ultra performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC–Q-TOF–MS/MS). The antioxidant activities of beetroot preparations were also evaluated by 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+) scavenging capacity, oxygen radical absorbance capacity (ORAC) and total phenolic compound assays. Our findings could be useful for creating novel source of functional ingredients exerting anti-carcenogenic and antiglycation activities.

Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems.

Heterocyclic amines (HCAs), highly mutagenic and potentially carcinogenic by-products, form during Maillard browning reactions, specifically in muscle-rich foods. Chemical model systems allow examination of in vitro formation of HCAs while eliminating complex matrices of meat. Limited research has evaluated the effects of Maillard reaction parameters on HCA formation. Therefore, 4 essential Maillard variables (precursors molar concentrations, water amount, sugar type, and sugar amounts) were evaluated to optimize a model system for the study of 4 HCAs: 2-amino-3-methylimidazo-[4,5-f]quinoline, 2-amino-3-methylimidazo[4,5-f]quinoxaline, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, and 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline. Model systems were dissolved in diethylene glycol, heated at 175 °C for 40 min, and separated using reversed-phase liquid chromatography. To define the model system, precursor amounts (threonine and creatinine) were adjusted in molar increments (0.2/0.2, 0.4/0.4, 0.6/0.6, and 0.8/0.8 mmol) and water amounts by percentage (0%, 5%, 10%, and 15%). Sugars (lactose, glucose, galactose, and fructose) were evaluated in several molar amounts proportional to threonine and creatinine (quarter, half, equi, and double). The precursor levels and amounts of sugar were significantly different (P < 0.05) in regards to total HCA formation, with 0.6/0.6/1.2 mmol producing higher levels. Water concentration and sugar type also had a significant effect (P < 0.05), with 5% water and lactose producing higher total HCA amounts. A model system containing threonine (0.6 mmol), creatinine (0.6 mmol), and glucose (1.2 mmol), with 15% water was determined to be the optimal model system with glucose and 15% water being a better representation of meat systems.

Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.

The effects of Chinese spices on the profiles of 17 heterocyclic amines (HAs) from seven HA categories were investigated in roast beef patties using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) and principal component analysis. Three groups of HAs, imidazopyridines (PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoxalines (MeIQx and 4,8-DiMeIQx), and β-carbolines (harman and norharman), were detected and quantified in all of the samples. The results demonstrated that the total HA and imidazopyridine profiles could clearly be affected by 1% pricklyash peel (14.1 ± 0.76 and 6.06 ± 0.32 ng/g), chilli (41.0 ± 0.01 and 23.0 ± 0.52 ng/g), and cumin (59.9 ± 2.44 and 31.1 ± 3.06 ng/g), in comparison with control values of 21.8 ± 2.40 and 14.3 ± 2.04 ng/g, respectively. The difference was only significant (p < 0.05) for cumin. The imidazoquinoxaline profile was significantly (p < 0.05) affected by 1% pricklyash peel (0.57 ± 0.05 ng/g) and cumin (2.36 ± 0.20 ng/g) compared to the control (1.16 ± 0.11 ng/g). The β-carboline profile was only markedly (p < 0.05) affected by 1% cumin (26.4 ± 0.82 ng/g) compared to the control (6.26 ± 0.26 ng/g). In general, pricklyash peel inhibited HA formation, whereas star anise, fennel, cumin, chilli, and black pepper promoted HA formation. The findings could facilitate the selection of spices in meat processing to minimize HA formation.

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P < 0.05), and higher cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans.

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

The effects of frying temperature and the number of frying cycles on the formation of heterocyclic amines (HAs) and trans fatty acids (TFAs) in grass carp were investigated. 9t-18:1 FAs was detected in all samples. The TFA contents of samples fried at 150–210°C were not significantly different (P>0.05). The content and number of different types of HAs increased with increasing frying temperature. 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido [3,4-b]indole (Harman), and 2-amino-3,7,8-trimethylimdazo[4,5-f]quinoxaline (7,8-diMeIQx) were detected in most of the tested samples. The differences in the surface colour (ΔE) increased with frying temperature, and ΔE of samples fried at 170°C was significantly higher than that of 150°C (P<0.05). The analysis of different cycle times revealed that the TFA levels increased with an increase in the usage period of the frying fat, and 9t,12t-18:2 FAs was detected after the 40th frying cycle. As the number of frying cycles increased, the number of different types of HAs increased, seven types of HAs were detected after the 25th frying cycle.

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

Heterocyclic aromatic amines are compounds produced in meat subjected to high temperature cooking. Formation of these substances is highly influenced by cooking method, cooking time, cooking temperature, and type of meat. Heterocyclic amines contain heterocyclic rings and nitrogen containing groups within their structure. Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are decidedly associated with the consumption of heterocyclic amines. These mutagenic compounds can be attenuated by addition of different fruits and vegetable extracts. Several spices and antioxidants can also be used for the reduction of these heterocyclic amines. The level of heterocyclic amines can be reduced by cooking at low temperature and by decreasing the cooking time. Formation of heterocyclic amines can also be prevented by marinating the meat before frying or grilling and by microwave pre-treatments. Objectives of this review are to create awareness about health risks, and to stimulate further research on other suitable ways to reduce the cancer risks associated with the consumption of cooked meat products.