Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Buła, Maria; Przybylski, Wiesław; Jaworska, Danuta; Kajak-Siemaszko, Katarzyna

doi:10.1016/j.foodchem.2018.10.073

Cited by 56 publications

(27 citation statements)

References 25 publications

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“…Our results exhibited a more pronounced correlation between the HCA content and the L* values compared to data reported by Gibis and Weiss for beef pate [14]. In the studies of Aaslyng et al [11], the surface color was assessed on a five-point visual scale by using photographs of the meat samples. In order to reveal whether there is any connection between the HCA content and the surface color, percentage distribution of the content of HCAs related to the color was made.…”

Section: Discussionsupporting

confidence: 66%

“…In the context of hypothesizing a connection between the HCA content and the results of the color analysis, the sensory test exhibited the highest scores and strongest correlations with the measured HCA contents, followed by the L* and the a* values, respectively. Buła et al [11] found a strong exponential relationship between 7,8-MeIQx and the b* value. This observation differs from our results, where b* correlation was found to be really weak, although we have not tested the same chemical compound.…”

Section: Discussionmentioning

confidence: 95%

“…Color measurement can be executed by instrumental or sensory tests. The instrumental analysis mostly operates by detection of the L*, a*, and b* (brightness, redness, and yellowness) parameters, and these results are objective [11]. Sensory analysis reports the consumers' impressions better, and these tests can refer to the concrete color of the sample [12] or only its acceptance (hedonic sensory test) [14].…”

Section: Discussionmentioning

confidence: 99%

“…There are already bibliographic results available on the relation of instrumental colorimetric analysis with lipid oxidation in pork [9] or even with the HCA formation in smoked sausages [10], but no connection was tested with human senses. Buła et al [11] designed an experiment for pork where HCA detection was combined with colorimetry and sensory analysis as well, but this sensory part did not contain color analysis. On the other hand, there are examples for HCA of combined color sensory tests that, however, lack instrumental verification [12].…”

Section: Introductionmentioning

confidence: 99%

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Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Pleva

Lányi

Darnay

et al. 2020

Foods

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In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.

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Section: Discussionsupporting

confidence: 66%

Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Pleva

Lányi

Darnay

et al. 2020

Foods

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“…Their production and impact on human health is different. The IQ-type HCAs (such as 3,8-dimethyl-imidazo[4,5-f]quinoxaline-MeIQx, 2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline-4,8-DiMeIQx or 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine-PhIP) are created from creatine or creatinine, aminoacids and reducing sugar on lower temperature (150 • C) during the so called Maillard reaction [3]. These ingredients are available in muscles so these compounds are mostly characteristic to heat treated meat products.…”

Section: Introductionmentioning

confidence: 99%

Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

et al. 2020

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Heterocyclic amines (HCAs) carcinogenicity is known since the 1970′s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing with skin) of chickens from the same Ross 308 strain were analyzed after grilling with the combination of 3-3 temperature and duration levels (150-180-210 °C and 2.5-5-10 min per side). Five different kinds of heterocyclic amines (HAR, NOR, MeIQx, 4,8-DiMeIQx and PhIP) were detected by HLPC-MS/MS. The results obtained from the present study confirm that, in general, the higher the temperature and longer the duration of the grilling the more HCAs will be generated. Grilling of chicken thigh without bones and skin resulted in lower amounts of HCAs generated in comparison to the grilling of chicken breast without skin. The presence of skin on the chicken breast increased the amounts of HCAs formed, especially if grilling was performed at high temperature for longer duration, especially at 210 °C for 10 min. In case of grilling the chicken wings, the amounts of HCAs formed were lower than observed in the breast.

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Understanding the heterocyclic aromatic amines: An overview and recent findings

Aoudeh,

Oz,

2024

Advances in Food and Nutrition Research

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Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Cited by 56 publications

References 25 publications

Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

Understanding the heterocyclic aromatic amines: An overview and recent findings

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