Comparative study on the formation of heterocyclic aromatic amines in different sugar smoking time

et al. 2022

Foods

Self Cite

The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.

Section: Resultscontrasting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

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Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

et al. 2022

Foods

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“…With the extension of smoking time, the L* values of smoked chicken thighs generally showed a trend of decreasing (0–12 min) and then stabilizing (12–16 min). Similar results were reported by Morales and van Boekel (1998) and Zhang et al (2021c) , in which L* values decreased significantly during the smoking process, indicating the increase of darkness. The research of Ledesma et al (2015) demonstrated that the decrease of the L* value was related to the decrease of water content in meat products during the smoking process and the deposition of a large number of soot particles on the surface of smoked foods.…”

Section: Resultssupporting

confidence: 89%

Establish intelligent detection system to evaluate the sugar smoking of chicken thighs

Yang

et al. 2021

Poultry Science

The objective of this study was to establish a standardized color detection method to achieve low-cost, rapid, nonintrusive and accurate characterization of the color change of smoked chicken thighs during the smoking process. This study was based on machine vision technology using the Mean algorithm, K-means algorithm and K-means algorithm + image noise reduction algorithm to establish 3 colorimetric cards for the color of sugar-smoked chicken thighs. The accuracy of the 3 colorimetric cards was verified by the K-medoids algorithm and sensory analysis, respectively. Results showed that all 3 colorimetric cards had significant color gradient changes. From the K-medoids algorithm, the accuracy of the colorimetric card produced by the Mean algorithm, K-means algorithm and K-means algorithm + image noise reduction algorithm was 87.2, 95.1, and 96.7%, respectively. Meanwhile, the verification results of the sensory analysis showed that the accuracy of the Mean algorithm, K-means algorithm and K-means algorithm + image noise reduction algorithm colorimetric card was 69.4, 80.9, and 79.2%, respectively. A comparative analysis found that the colorimetric cards produced by the K-means algorithm and K-means algorithm + image noise reduction have excellent accuracy. These 2 colorimetric cards could become a suitable method for rapid, low-cost, and accurate online color monitoring of smoked chicken.

“…This shows that creatine as a precursor of HAAs was not the main reason for effecting the content of HAAs. Zhang, Wang, et al (2021) reported that the carbonyl compounds in meat might provide intermediaries of HAAs. Soladoye et al (2017) proved that the TBARS and carbonyl compounds (α-amino adipic semialdehyde and γ-glutamic semialdehyde) were significantly correlated with the HAA content.…”

Section: Haas Contentsmentioning

confidence: 99%

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Journal of Food Science

Liu

et al. 2022

Self Cite

Bacon usually have a high salt content. Excessive intake of salt could cause a harm to human health. Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic heterocyclic compounds formed by the reactions of precursor substances at high temperature. This study investigated the influence of different levels of NaCl on the HAA contents and quality characteristics of bacon. Moisture, a w , L* value, b* value, thiobarbituric acid-reactive substance (TBARS), and carbonyl content increased significantly with a decrease in the NaCl concentration of the brine (p < 0.05). There were no significant differences between treatments for a* value, pH, creatine content, sensory redness, bitterness, or off-odor (p > 0.05). Sensory evaluation showed that saltiness in bacon increased significantly with increased NaCl concentrations in brine. The increased NaCl concentrations decreased the total HAAs in fried bacon (p < 0.05). Moreover, the nonpolar HAA contents in bacon were higher than the polar HAA contents; salt concentration mainly affected the nonpolar HAA content. In summary, salt content had a significant influence on the HAA content and the quality characteristic of bacon.