Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Quelhas, Inês; Petisca, Catarina; Viegas, Olga; Melo, Armindo; Pinho, Olı́via; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.foodchem.2010.02.022

Cited by 100 publications

(78 citation statements)

References 32 publications

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“…The use of red wine and beer marinades is the subject of a review paper by Viegas et al (2009) and antioxidantrich marinades have been shown to be effective in pan-fried beef (Viegas et al, 2012). Some structure activity-based work with polyphenols has recently been used to minimise the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (Salazar et al, 2014), and various other ingredients have been shown to be effective (green tea (Quelhas et al, 2010), grape seed extract (Natale et al, 2014)). Recently, it has been suggested that isothiocyanates are the key ingredient in cabbage that reduce the mutagenicity of cooked meat (Lewandowska et al, 2014).…”

Section: Heterocyclic Aromatic Aminesmentioning

confidence: 99%

Thermal generation or aroma

Parker

2015

Flavour Development, Analysis and Perception in Food and Beverages

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Section: Heterocyclic Aromatic Aminesmentioning

confidence: 99%

Thermal generation or aroma

Parker

2015

Flavour Development, Analysis and Perception in Food and Beverages

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“…It was found that green tea marinade not only reduce HA content by its free radical scavenging property, but also modifies the taste of panfried meat and can be used as non alcoholic marinade too (Quelhas et al 2010). Even green tea extract treatment can extend shelf life of fresh mutton for few days at near 25°C temperature inhibiting lipolytic and proteolytic degradation responsible for spoilage (Kumudavally et al 2008).…”

Section: Utilization Of Tea Biomolecules In Food Industrymentioning

confidence: 99%

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Banerjee

Chatterjee

2014

J Food Sci Technol

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Tea is a popular daily beverage worldwide. Modulation and modifications of its basic components like catechins, alkaloids, proteins and carbohydrate during fermentation or extraction process changes organoleptic, gustatory and medicinal properties of tea. Through these processes increase or decrease in yield of desired components are evident. Considering the varied impacts of parameters in tea production, storage and processes that affect the yield, extraction of tea biomolecules at optimized condition is thought to be challenging. Implementation of technological advancements in green chemistry approaches can minimize the deviation retaining maximum qualitative properties in environment friendly way. Existed extraction processes with optimization parameters of tea have been discussed in this paper including its prospects and limitations. This exhaustive review of various extraction parameters, decaffeination process of tea and large scale cost effective isolation of tea components with aid of modern technology can assist people to choose extraction condition of tea according to necessity.

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“…They observed that oregano and basil extracts have shown the best positive and negative effects on the formation of PhIP (Damašius et al 2011). Quelhas et al (2010) used green tea marinade in pan-fried beef cooked at 180-200°C for the reduction of PhIP and AαC and found that marinating in green tea resulted a significant decrease (p < 0.05) in the level of these HCAs. Gibis and Weiss (2012), used oil-based marinades containing grape seed extract formulated in a water/oil emulsion and rosemary extract in oil and observed that four HCAs MeIQx, PhIP, norharman, and harman were found at low levels in all fried patties, MeIQx (0.3-1.0 ng/g), and PhIP (0.02-0.3 ng/g).…”

Section: Sensory Evaluation Of Fried Lamb Samplesmentioning

confidence: 99%

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

et al. 2016

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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 0.35 ng/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 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/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.

show abstract

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Cited by 100 publications

References 32 publications

Thermal generation or aroma

Thermal generation or aroma

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

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

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