Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating

Abstract

This study aims to simultaneously extract heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) from ground pork for respective analysis by UPLC-MS/MS and GC-MS/MS, and study the effects of different flavorings and marinating time length on their formation and inhibition. Results showed that both HA and PAH contents followed a time-dependent increase during marinating, with HAs being more susceptible to formation than PAHs. The total HA contents in unmarinated pork and juice was, respectively, 61.58 and 139.26 ng/g, and rose to 2986.46 and 1792.07 ng/g after 24-h marinating, which can be attributed to the elevation of reducing sugar and creatinine contents. The total PAH contents in unmarinated pork and juice were, respectively, 34.56 and 26.84 ng/g, and increased to 55.93 and 44.16 ng/g after 24-h marinating, which can be due to the increment of PAH precursors such as benzaldehyde, 2-cyclohexene-1-one and trans,trans-2,4-decadienal. Incorporation of 0.5% (w/v) cinnamon powder or 0.5% (w/v) green tea powder was effective in inhibiting HA formation with the former showing a more pronounced effect for marinated pork, while the latter was for marinated juice. However, their addition was only effective in inhibiting PAH formation in marinated pork. Principle component analysis revealed the relationship between HA and PAH formation in ground pork and juice during marinating.

Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber

“…Simultaneous extraction and purification of HAs and PAHs in raw pork, dried pork filament, and fried pork fiber were based on a method reported by Lai et al [ 9 , 10 ]. Initially, a 2-g pork sample was taken in a centrifuge tube (50 mL) and mixed with a ceramic homogenizer, after which deionized water (10 mL) was added and the mixture was shaken for 10 min, followed by adding 10 mL 1% acetic acid in acetonitrile, shaking for 10 min, adding the extraction powder (4 g of magnesium sulfate and 1 g of sodium acetate), vortexing for 1 min, centrifuging for 10 min (4000 rpm) at 4 °C, and collecting the supernatant (6 mL) for purification.…”

“…Moreover, the addition of sugar could reduce the generation of both HAs and PAHs during roasting, while soy sauce minimized PAH formation and promoted HA formation. In another study dealing with the formation and inhibition of HAs and PAHs in ground pork during marination, a time-dependent rise in both HA and PAH contents was shown, with HAs being more prone to formation than PAHs [ 10 ]. Additionally, the incorporation of cinnamon powder (0.5%) or green tea powder (0.5%) was effective in preventing the formation of HAs and PAHs in pork during marination.…”

“…Owing to their presence in trace amounts (ppb), the analysis of HAs and PAHs in meat products has been strenuous. QuEChERS is an effective extraction method successfully applied for various analytes from different food matrices, which involves the addition of inorganic salt for separating the organic solvent from water, followed by purification from interfering matrices using adsorbents, and it has been successfully used for the simultaneous extraction and purification of HAs and PAHs in processed meat products with high accuracy and precision [ 9 , 10 ]. Therefore, in this study, we also employed the QuEChERS as the sample preparation method for both HAs and PAHs from raw pork, dried pork filaments, and fried pork fiber, followed by identification and quantitation using UPLC-MS/MS for HAs and GC-MS/MS for PAHs.…”

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

“…PAHs can be formed in meat from the natural existing organic molecules in high-protein foods: aliphatic α-amino acids; reducing sugars, mainly D-glucose; fatty acids and fats; and cholesterol and plant sterols [ 14 , 29 ]. These food components are easily fragmented at high temperatures (e.g., above 200 °C) during pyrolysis, and the resulting free radicals can form PAHs through pyrosynthesis [ 29 , 30 ].…”

“…Although the concentrations of PAHs in food products are in the order of μg/kg, i.e., they are not high, frequent, systematic consumption of processed meat products means that exposure to PAHs may become harmful to human health. Therefore, many studies have aimed to identify simple, natural ways to prepare meat dishes with a limited content of carcinogenic compounds from the PAH group [ 30 , 31 , 32 , 33 , 34 ]. Of particular note is the use of antioxidant-rich supplements as ingredients added to heat-treated meats.…”