Levels Of Heterocyclic Aromatic Amines Research Articles

Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils

The study explored the impact of different vegetable oils, including soybean oil, rice bran oil, and safflower oil, on the generation of free and protein-bound heterocyclic aromatic amines (HAAs) in fried chicken drumsticks. All fried samples showed increased pH values, a*-values (the redness), and b*-values (the yellowness), while decreased L*-values (the brightness) and water content than the control sample (P < 0.05). Fried chicken drumsticks contained a total of 10 HAAs, including five types of free HAAs (MeIQ, MeIQx, PhIP, Harman, and Norharman), as well as five types of protein-bound HAAs (4,8-DiMeIQx, 7,8-DiMeIQx, AαC, Harman, and Norharman). Drumsticks prepared with safflower oil exhibited the highest levels of free HAAs (248.23 ng/g) and protein-bound HAAs (116.14 ng/g). In contrast, those fried in rice bran oil showed the lowest levels of free HAAs (172.92 ng/g) and protein-bound HAAs (99.13 ng/g) (P < 0.05). In conclusion, rice bran oil is an appropriate choice for frying chicken drumsticks due to its ability to reduce HAAs, which provides a scientific foundation for the production of fried chicken drumsticks.

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat.

The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan-fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation.

The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep-frying at temperatures of 150 and 190 °C for 3 min. The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g-1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep-fried meatball samples. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Simultaneous detection of heterocyclic aromatic amines and acrylamide in thermally processed foods by magnetic solid-phase extraction combined with HPLC-MS/MS based on cysteine-functionalized covalent organic frameworks.

Acrylamide (AA) and heterocyclic aromatic amines (HAAs), as classic hazards produced during food thermal processing, have been widely concerned, but because of their polarity difference, it is very difficult to detect these contaminants simultaneously. Herein, novel cysteine (Cys)-functionalized magnetic covalent organic frameworks (Fe3O4@COF@Cys) were synthesized via a thiol-ene click strategy and then used as adsorbents for magnetic solid-phase extraction (MSPE). Benefiting from the hydrophobic properties of COFs and the modification of hydrophilic Cys, AA and HAAs could be enriched simultaneously. Then, a rapid and reliable method based on MSPE coupled with HPLC-MS/MS was developed for the simultaneous detection of AA and 5 HAAs in thermally processed foods. The proposed method showed good linearity (R2≥0.9987) with satisfactory limits of detection (0.012-0.210μgkg-1) and recoveries (90.4-102.8%). Actual sample analysis showed that the levels of AA and HAAs in French fries were affected by frying time and temperature, water activity of samples, content and type of reaction precursors, and reuse of oils.

Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS

Bacon manufacturing involves several processing steps including nitrite curing, followed by cooking processes, typically frying. During these processes, harmful processing contaminants such as N-nitrosamines (NAs) and heterocyclic aromatic amines (HAAs) can be formed. Consequently, we developed and validated a multi-class method for quantification of the most frequently reported HAAs and NAs in fried bacon. Satisfactory repeatability and reproducibility with limits of quantification between 0.1 and 0.5 ng g−1 for most of the compounds were achieved. Quantification in pan-fried bacon cubes and slices revealed generally low levels of individual HAAs (≤1.5 ng g−1), except in ready-to-eat bacon (0.9–2.9 ng g−1). Differences in amounts of individual HAAs were observed in cubes and slices, most likely due to meat thickness. Among volatile NAs (VNAs), only N-nitrosopiperidine (NPIP), N-nitrosopyrolidine (NPYR), and N-nitrosodibutylamine (NDBA) were found at generally low concentrations (≤5 ng g−1). In contrast, non-volatile NAs (NVNAs) were present in all tested samples at considerably higher amounts, for example, N-nitroso-thiazolidine-4-carboxylic acid (NTCA) at 12–77 ng g−1. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA) were not detected in any samples. Statistical evaluation and principal component analysis revealed some differences among tested samples. Dietary exposure estimation of the Danish population to HAAs and NAs showed the highest exposure in the teenage group (10–17 years).

Heterocyclic aromatic amines in spiced pork shoulder: content analysis and effects of soy sauce, cooking wine and sugar

SummarySpiced pork shoulder is a traditional Chinese meat product that is loved by consumers. However, heterocyclic aromatic amines (HAAs) formed by spiced pork shoulder during processing endanger human health. The present study determined the HAA contents of seven kinds of spiced pork shoulder, and examined the effects of soy sauce, cooking wine and sugar on the formation of HAAs. The total HAAs of the seven samples were between 0.10 ng/g and 56.82 ng/g. There were Harman (0.03–39.77 ng/g) and Norharman (0.06–18.76 ng/g) correlations in all samples. Not all samples had higher HAAs levels in the skin than the whole shoulder. Creatine and creatinine were more actively involved in the formation of HAAs than glucose. Soy sauce contributed the most to the formation of HAAs, followed by cooking wine and sugar. Compared to spiced pork shoulder, the soup contained more HAAs. Exogenous contamination of HAAs in soy sauce, cooking wine and soup was an important source of HAAs in spiced pork shoulder.

Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. The sumac usage caused a reduction in pH (p &lt; 0.01), cooking loss (p &lt; 0.05), lipid oxidation level (TBARS, p &lt; 0.01), and total HAA amount (p &lt; 0.05) of the samples. In addition, increasing the cooking temperature significantly decreased the pH value (p &lt; 0.01) and increased the cooking loss (p &lt; 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation.

Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat

ABSTRACT 1. The objective of the present study was to examine the effect of propolis extract on reducing the formation of carcinogenic/mutagenic heterocyclic aromatic amines (HAAs), thereby minimising dietary exposure in human consumers. 2. Chicken thigh meat samples were marinated with various concentrations (0%, 0.25%, 0.5% and 1%) of propolis extract, and cooked in a pan at 150°C or 200°C. Proximate composition, pH, lipid oxidation, creatine, creatinine content and twelve HAA levels of samples were analysed. 3. Varying levels of IQx (≤35.44 ng/g), MeIQx (≤0.58 ng/g), MeIQ (≤1.60 ng/g), 7,8-DiMeIQx (≤0.83 ng/g), 4,8-DiMeIQx (≤0.75 ng/g), Harman (≤5.54 ng/g), Trp-P-2 (≤1.77 ng/g), PhIP (≤1.61 ng/g) and AαC (≤0.93 ng/g) were quantified in control samples. Total HAA levels ranged between 2.83 and 47.26 ng/g across all samples. Propolis extract decreased the levels of total HAAs by 41.2–89.4% and 49.4–91.4% at 150°C and 200°C, respectively. 4. The results demonstrated that propolis extract marination might be an effective strategy to reduce the dietary exposure of HAAs via mitigating their formation in chicken thigh meat.

Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract

This study aimed to examine the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Samples were marinated with different concentrations (0%, 0.25%, 0.5%, and 1%) of VME and cooked at 150 or 200°C in a pan. Twelve HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, Harman, Norharman, Trp-P-2, PhIP, AαC, and MeAαC) were analyzed, and total HAA levels ranged between 0.11 and 42.4 ng/g across all samples. A higher level of total HAAs was formed at higher cooking temperature, and the types and amounts of HAAs formed in the samples varied according to the temperature and the presence of VME. Reduction rate of VME on total HAA formation was 86.7%–99.3% and 50.5%–98.1% at 150 and 200°C, respectively. Moreover, VME reduced the lipid oxidation in chicken thigh meat. In conclusion, VME significantly mitigated the levels of HAAs in chicken samples. Practical Applications This study is the first to investigate the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken meat. Formation of total and individual HAAs and lipid oxidation were effectively mitigated by VME marinades, and VME did not alter the organoleptic quality of chicken thigh meat according to the preliminary sensory evaluation. Therefore, this study suggests that marination with VME might be implicated to domestic and food service food preparation and cooking practices to reduce the formation and dietary intake of carcinogenic/mutagenic HAAs.

Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods

The aim of this study was to evaluate the inhibitory effects of propolis extract (PE) and carob extract (CE) on the formation of heterocyclic aromatic amines (HCAs) in beef meatballs cooked by pan-frying and oven methods. All samples were cooked at 150°C, 200°C and 250°C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9Hpyrido[4,3-b]indole (harman) and 9H-pyrido[4,3b]indole (norharman) were detected and quantified by high performance liquid chromatography (HPLC). CE had the highest inhibition effect on total HCA content. The inhibitory effects of CE and PE at 1% and 2% concentrations on total HCAs levels were found to be 43.27-85.57% and 27.36-82.00% in cooked meatballs, respectively. HCA amounts in meatballs generally increased by increasing cooking temperature. In particular, the inhibitory effect on HCAs related with the antioxidant activity of extracts. Our results indicated that PE and CE might be used as a natural food additive for reducing HCAs in meatballs.

Improved enrichment and analysis of heterocyclic aromatic amines in thermally processed foods by magnetic solid phase extraction combined with HPLC-MS/MS

Heterocyclic aromatic amines (HAAs) are potently mutagenic and carcinogenic compounds formed during thermal processing foods. However, due to the complexity of the food matrix and trace levels of HAAs, rapid and effective detection of HAAs has always been a challenge. In this study, novel magnetic covalent organic polymers (Fe3O4@COP) were synthesized as adsorbents for effectively and rapidly enriching HAAs. Meanwhile, the proposed materials were endowed with good selectivity and superior purification ability to effectively alleviate the matrix effect interference of complex food samples. Then, a reliable and sensitive method was developed for the determination of HAAs by magnetic solid-phase extraction combined with HPLC-MS/MS. The established method displayed good linearity (R2 ≥ 0.9984) with the satisfactory limits of detection (0.020–0.375 μg kg−1) and recoveries (82.0–109.5%). Further, the developed method was applied to determine HAAs in different types of thermally processed meat products, showing excellent applicability. Results showed that different thermal processing methods promoted the generation of HAAs in the order of frying, roasting and grilling, and boiling. Norharman and Harman were the predominant HAAs in thermally processed meat products.

Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef

This study was aimed to examine the effects of natural antioxidant-based marinades on the formation of heterocyclic aromatic amines (HAAs) in cooked beef. Samples were marinated overnight with different concentrations (0, 0.25, 0.5 and 1%) of blueberry or propolis extracts, and pan fried at 150 and 200 °C for a total of 10 min. Individual and total HAAs were detected at different levels according to the cooking temperature, extract type and concentration. Total HAA levels increased as the cooking temperature increased (P < 0.01), and ranged from non detectable levels to 38.27 ng/g across all samples analysed. Mitigation up to 61.2% and 100% in total HAA levels were achieved by propolis and blueberry extracts, respectively. The inhibitory effects of blueberry extract on total HAAs formation were significantly higher than propolis extract (P < 0.01). Thereby, this study showed that natural antioxidant-based marinades containing blueberry and propolis extracts had mitigating effects on HAAs formation in beef samples pan-fried at 150 and 200 °C.

Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon.

In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.

Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles

Spiced pork shoulder is a traditional Chinese meat product that is produced by long-term stewing in recycled soup. This study investigated the effects of cooking temperature, cooking time and number of soup cycles on the formation of heterocyclic aromatic amines (HAAs) in spiced pork shoulder. The main HAAs found in spiced pork shoulder was β-carboline. When the cooking temperature rose from 70 °C to 100 °C, the total HAAs increased from 27.17 ± 1.76 ng/g to 42.37 ± 0.91 ng/g. When the cooking time was extended from 1 h to 4 h, the total HAAs increased by 50.23 %. When the number of soup cycles was 15, the total HAAs in the meat and soup were 40.69 ± 0.28 ng/g and 55.84 ± 1.51 ng/g, respectively. Recycling soup may contribute greatly to the contents of HAAs in spiced pork shoulders. The high levels of HAAs in spiced pork shoulders were mainly from the adsorption of the HAAs in the soup onto the surface of the meat and their penetration into the meat. We recommend lowering the cooking temperature and shortening the cooking time to reduce the formation of HAAs in spiced pork shoulder. In addition, it is necessary to study effective methods to inhibit the formation of HAAs in soup.

Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

In this paper, the effects of soybean protein isolate (SPI) on the formations of five heterocyclic aromatic amines (HAAs) in roasted pork were investigated. The levels of all five HAAs improved upon addition of 2.5% of SPI (P < 0.05). With higher SPI dosage, the levels of HAA decreased after seeing an increase. Two HAAs (MeIQx and 4,8-DiMeIQx) were inhibited by 10.0% of SPI, with the inhibitory efficiencies of 7.0 % and 85.7%, respectively. After being heated, the levels of both the free amino acids and carbonyl groups in the SPI were observed significantly increased, from 55.04 μg g·SPI−1 to 91.66 μg g·SPI−1 and from 123.85 ± 13.07 to 931.78 ± 32.56, respectively (P < 0.05). Therefore, the possible promotion mechanism of the SPI was speculated that the heated SPI would provide both the HAA precursors and carbonyls, which significantly promoted the Strecker degradation and generated more HAA intermediates (P < 0.05).

Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs

Herein, the formation of heterocyclic aromatic amines (HAAs) in chicken meatballs formulated with different levels of turmeric powder (0.5 and 1%) and cooked at different temperatures (150, 200, and 250 °C) was investigated. We found that MeIQx was the predominant contributor to the total sum of HAAs in all meatballs, whereas MeIQ and 7,8-DiMeIQx were determined in approximately 44 and 56% meatballs, respectively. The average levels of total HAAs were lower in turmeric formulated (0.5 and 1%) meatballs than in the control group (without turmeric). However, turmeric had a dose-dependent inhibition on the levels of total HAAs, and the most powerful inhibitory effect (72%) was seen in meatballs incorporated with 0.5% turmeric and cooked at 200 °C. Further, the use of turmeric had significantly reduced the cooking loss (P < 0.01) and the extent of lipid oxidation (P < 0.05) in chicken meatballs. It was also noticed that there were strong positive correlations (P < 0.01) between the formation of HAAs and the color properties (L*, a*, and b*) of meatballs. In sum, turmeric can reduce the formation of HAAs in chicken meatballs in a dose-dependent manner.

An accurate, rapid, and sensitive method for simultaneous determination of four typical heterocyclic amines in roasted pork patties: Application in the study of inhibitory effects of astaxanthin.

Heterocyclic aromatic amines, as a group of mutagenic and carcinogenic compounds, have gained worldwide concern. In this study, an accurate, rapid, and sensitive confirmation and quantification method of four major heterocyclic aromatic amines in roasted pork was developed based on Q-Orbitrap along with Quick, Easy, Cheap, Effective, Rugged, and Safe extraction. The limit of detections and limit of quantitations were found to be 0.2-1.2 μg/kg and 0.6-3.5μg/kg, respectively, revealing the high sensitivity of this method. Obtained results showed recoveries ranging from 78.1 to 97.4%, depending on the different heterocyclic aromatic amines and spiked levels. Precision was in the range of 2.6-4.5% for four heterocyclic aromatic amines at different levels. In addition, the developed method had been applied to investigate the inhibitory effects of astaxanthin on the above-mentioned heterocyclic aromatic amines in roasted pork. The amount of astaxanthin with the best inhibitory effects was 7.5mg (0.0375%), which led to significant reduction in heterocyclic aromatic amines levels over 50%.

Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). Grilling was carried out on a double hot plate grill set to the usual grilling temperatures of 120 °C to 280 °C and stopped when the internal temperature of 72 °C was reached. Among individual HAAs, the most abundant was 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), as a maximum of 28.62 ng g&lt;sup&gt;–1&lt;/sup&gt; pork steak. in general, the total HAA levels increased with increasing grilling temperature. Higher HAA levels were observed at 260 °C compared to 240 °C, at 13.97 ng g&lt;sup&gt;–1&lt;/sup&gt;, as a 68.7% increase. The highest total HAA levels were found at 280 °C (29.64 ng g&lt;sup&gt;–1&lt;/sup&gt; grilled pork steak), as a 258.0% increase compared to 240 °C. These data indicate that the formation of potentially carcinogenic HAAs during the grilling of pork steaks can be minimised by the using of lower grilling temperatures (≤ 240 °C).

A novel magnetic solid-phase extraction method for detection of 14 heterocyclic aromatic amines by UPLC-MS/MS in meat products

The current study developed a cheap and effective method for the simultaneous extraction of 14 heterocyclic aromatic amines (HAAs) in food matrix. Core-shell Fe3O4@PDA nanoparticles were constructed and acted as the magnetic solid-phase extraction adsorbent to separate and purify HAAs from meat products for the first time. Then, UPLC-MS/MS technique was employed to identify and quantify the HAAs easily. Fe3O4@PDA nanoparticles were synthesized and characterized successfully. Totally 14 HAAs were completely separated in 19.99 min with good regression coefficients. LODs and LOQs were in the range of 0.013–0.247 ng/g and 0.056–0.803 ng/g, respectively. The intra-day precisions and inter-day precisions were below 9%. Except for IQ[4,5-b], Phe-p-1, PhIP, other 11 types of HAAs (DMIP, 1,5,6-TMIP, IQ, IQx, MeIQ, MeIQx, 7,8-DiMeIQx, AαC, MeAαC, Harman, Norharman) could acquire relatively high recoveries (71.06%–108.49%). The proposed method was successfully devoted to the evaluation of HAAs levels in 8 commercial meat products to verify the adaptability.

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

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.