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

Abstract

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.

Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract

“…Moisture and ash content of raw samples were found as 72.09 ± 0.61% and 1.04 ± 0.07%, respectively. The compositions of the raw samples were compatible with previous reports (Pleva et al, 2020; Tengilimoglu‐Metin et al, 2017; Tengilimoglu‐Metin & Kizil, 2017). These parameters significantly changed after the cooking process.…”

“…In the present study, MeIQx did not form in any samples cooked at 150°C, while 0.07 ng/g MeIQx formed at control samples cooked at 200°C. Similarly, Pleva et al (2020) reported that MeIQx levels of chicken thigh samples grilled at 150 and 180°C for 5 or 10 min per side were under detection limits. In this study, addition of VME prevented the formation of MeIQx at 200°C.…”

“…HAAs have not been detected in chicken samples cooked with different cooking methods and temperatures (Khan et al, 2021;Kilic et al, 2021;Liao et al, 2010;Pleva et al, 2020;.…”

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

“…They are easily absorbable in the gastrointestinal tract, and an arilnitrenium ion is formed as a result of the reaction with cytochrome P450monoaminooxidase, which intensifies neoplastic-increasing processes during DNA replication. As presented by Plevaet et al [ 40 ] in experiments of animals, they contributed to the formation of benign neoplastic lesions of liver and malignant ones in the large intestine.…”

“…It further results in smooth-muscle contraction, resulting in diarrhoea, vomiting, and stomach-ache [ 16 , 38 , 39 ]. Histamine is strictly related to fish and fish product poisoning, but it also occurs in poultry meat, particularly during poultry meat processing in high temperatures and meat with skin processing [ 38 , 40 ]…”