Effect of recipes on crust formation and mutagenicity in meat products during baking

Holtz, E. von; Skjöldebrand, Christina; Jägerstad, Margaretha; Reuterswärd, Anita Laser; Isberg, Per‐Erik

doi:10.1111/j.1365-2621.1985.tb01903.x

Cited by 25 publications

(4 citation statements)

References 9 publications

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“…One is that the oxidation of fat produces a lot of free radicals, which catalyze the Maillard reactions and the production of HAs by precursors such as amino acids, creatine and glucose. The other reason is that fat functions as a heat‐transfer medium, increasing heat‐transfer effectiveness while reducing the content of HAs produced 68 . In addition, it is speculated that fat has an affinity for HAs, and as the fat ratio increases, HAs are more likely to adsorb to the sausage 69 …”

Section: Resultsmentioning

confidence: 99%

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Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Zhou,

Zhai,

Yao

et al. 2024

J Sci Food Agric

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BACKGROUNDHeterocyclic amines (HAs) and N‐nitrosamines (NAs) are formed easily during the thermal processing of food, and epidemiological studies have demonstrated that consuming HAs and NAs increases the risk of cancer. However, there are few studies on the application of back propagation artificial neural network (BP‐ANN) models to simultaneously predict the content of HAs and NAs in sausages. This study aimed to investigate the effects of cooking time and temperature, smoking time and temperature, and fat‐to‐lean ratio on the formation of HAs and NAs in smoked sausages, and to predict their total content based on the BP‐ANN model.RESULTSWith an increase in processing time, processing temperature and fat ratio, the content of HAs and NAs in smoked sausages increased significantly, while the content of HA precursors and nitrite residues decreased significantly. The optimal network topology of the BP‐ANN model was 5–11–2, the correlation coefficient values for training, validation, testing and all datasets were 0.99228, 0.99785, 0.99520 and 0.99369, respectively, and the mean squared error value of the best validation performance was 0.11326. The bias factor and the accuracy factor were within acceptable limits, and the predicted values approximated the true values, indicating that the model has good predictive performance.CONCLUSIONThe contents of HAs and NAs in smoked sausages were significantly influenced by the cooking conditions, smoking conditions and fat ratio. The BP‐ANN model has high application value in predicting the contents of HAs and NAs in sausages, which provides a theoretical basis for the suppression of carcinogen formation. © 2024 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…The other reason is that fat functions as a heat-transfer medium, increasing heat-transfer effectiveness while reducing the content of HAs produced. 68 In addition, it is speculated that fat has an affinity for HAs, and as the fat ratio increases, HAs are more likely to adsorb to the sausage. 69…”

Section: Analysis Of Nitrite Residuesmentioning

confidence: 99%

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Zhou,

Zhai,

Yao

et al. 2024

J Sci Food Agric

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“…In spite using a mean of measurements from three different locations on each chop, this is most probably explained by uneven colouring of the crust. Spectrophotomeric methods such as those used by Holtz, Skj€ oldebrand, J€ agerstad, Laser Reutersw€ ard, and Isberg (1985) would perhaps be better suited to objective determination of crust colour.…”

Section: Discussionmentioning

confidence: 99%

Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations

Olsson

Skog

Lundström

et al. 2005

Food Quality and Preference

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“…, 1985). A decrease in mutagenic activity with increasing fat content (2.8–16.6%) was found in oven roasted meat loaf (Holtz et al. , 1985).…”

Section: Introductionmentioning

confidence: 97%

Heterocyclic amine formation during frying of frozen beefburgers

Persson

Oroszvári

Tornberg

et al. 2007

Int J of Food Sci Tech

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The formation of heterocyclic amines (HCAs) was studied during frying of beefburgers with different fat contents (6.7%, 16.1% and 39%). Beefburgers were fried from the frozen state for 60, 90, 120 s, and until the centre temperature had reached 72°C (approximately 150 s) in a double-sided pan fryer. The beefburgers were analysed for HCAs with solid-phase extraction and LC/MS detection, and 2-amino- (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in all samples. The concentrations of HCAs ranged between 0 and 2.3 ng g )1 . The HCAs concentrations were fitted to a first-order reaction model. The amounts of HCAs in beefburgers fried from the frozen state were in the same range as in beefburgers that have reached room temperature before frying. Furthermore, it was found that the formation of HCAs is not only concentration-controlled but also mass transport-controlled and that kinetic models stated in earlier studies fit relatively well our analysed values on HCAs in fried beefburgers.

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Effect of recipes on crust formation and mutagenicity in meat products during baking

Cited by 25 publications

References 9 publications

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations

Heterocyclic amine formation during frying of frozen beefburgers

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