Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Abstract

The effect of beer or red wine marinades on the reduction of heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. The cooking experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HAs contents using solid-phase extraction and high-performance liquid chromatography-diode array detection/fluorescence detection. Unmarinated samples cooked in similar conditions provided reference HAs levels. Marinating with beer or with red wine resulted in decreased levels of HAs. The amount of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline reduced significantly, respectively, around 88 and 40% after 6 h of marinating with beer or with wine. High variations were observed for reductions of AalphaC, ranging between 7 and 77%. Only beer marinade significantly reduced the levels of 4,8-DiMeIQx at 1, 2, and 4 h of marinating. Multivariate statistical treatment of results indicated that beer can be more efficient on the reduction of some HAs formation. In addition, results from descriptive sensory analysis of unmarinated and 2 h marinated beef samples, tested for by two trained sensory panels, pointed to beer marinade as the most adequate for maintaining the usual overall appearance and quality of the pan-fried steaks.

Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

“…It is known that polyphenols can act as antioxidants or pro-oxidants, depending on their concentration and interactions with the food matrix (Melo et al, 2008). Interestingly, in the three lipid oxidation analyses carried out in the present study, the highest QLPerm ® inclusion level did not always present antioxidative characteristics, and in some situations, was shown to be a pro-oxidant (induced lipid oxidation of breast meat at refrigeration days 2 and 6).…”

“…On the other hand, it was reported that accumulation of heterocyclic amines in meat at the time of heat treatment is related to the presence of free radicals (Skog et al, 1998;Arvidsson et al, 1999;Skog et al, 2000). In this sense, Busquets et al (2006) and Melo et al (2008) mentioned that the incorporation of red wine and red wine and beer, respectively, reduce the accumulation of heterocyclic amines in fried chicken breast and fried beef. The attenuation or reduction of the effect of free radicals on meat systems by reducing lipid oxidation or the production of heterocyclic amines is essential for human health, as well as for preventing the sensorial deterioration caused by these processes.…”

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

“…Nonetheless, the food preparation parameters used in this analysis are not easy to evaluate with earlier published literature because many authors have used a combination of various food condiments including different cooking conditions (Salmon et al 1997;Tai et al 2001;Khan et al 2009a;Lan et al 2004;Gibis 2007). A number of researchers have also reported the use of only one type of food condiment with diverse cooking conditions for the inhibition of HCAs in meat and/or fish (Vitaglione et al 2002;Persson et al 2003;Busquets et al 2006;Melo et al 2008;Oz and Kaya 2011).…”

Novel approaches to improving the chemical safety of the meat chain towards toxicants

“…This research has mainly focused on flavonoids, terpenoids and catechins. For instance, epigallocatechin gallate contained in green tea was studied for its capacity to inhibit certain HAAs such as PhIP, and enabled a reduction of total HAA formation by about 70% (Melo, Viegas, Petisca, Pinho, & Ferreira, 2008). Other compounds such as sulfuro derivatives contained in garlic or onion were also found to have an inhibitory effect on HAA formation (Shin, Strasburg, & Gray, 2002) probably by reacting directly with glucose and thereby inhibiting Maillard reactions.…”