Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

Szterk, Arkadiusz

doi:10.1016/j.jfca.2014.12.011

Cited by 73 publications

(58 citation statements)

References 34 publications

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“…The colored crusts failed to reproduce the plateauing, and there was a decrease in HCA content for the diffusion. Szterk reports a similar result for the formation and diffusion of HCAs during beef preparation. During heat treatment, the cell juice from the meat can penetrate many precursors (including amino acids, proteins, reducing sugars, etc.)…”

Section: Resultssupporting

confidence: 62%

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Cheng

Zhou³

et al. 2020

J Sci Food Agric

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BACKGROUND Sauce braised meat products are popular in Asia, although their complicated processing may lead to potential safety risks. Especially, how hazardous compounds are formed during their preparation is still unclear. In the present study, braised chicken breasts, which are a typical Chinese sauce braised meat product, were used to investigate the formation of heterocyclic amines (HCAs) during heat treatment. RESULTS Precursor content (creatine and reducing sugar), HCA level and temperature were measured in different parts of the chicken breast at each processing stage. The results obtained showed that the increasing trends of total HCA content in different parts of chicken breast were not the same. Only total HCA content in the skin (4.93 ± 0.80 ng g−1) increased significantly after deep‐frying. During braising, total HCA level in the skin was high (12.1–14.3 ng g−1) and relatively stable. However, total HCA content in pectoralis major muscle (3.90–7.40 ng g−1) and pectoralis minor muscle (1.44–5.31 ng g−1) was much lower than in the skin, and increased steadily with braising time. CONCLUSION Braising is the main factor which affects HCA level in braised chicken. Combining the results of temperature and precursor content, a possible explanation for the large amount of HCAs in braised chicken is the gradual infiltration from reused marinade, instead of thermic generation. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 62%

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Cheng

Zhou³

et al. 2020

J Sci Food Agric

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“…One side of each steak was grilled up to 35 ± 2C, then the steak was turned upside down and grilled until temperature at its geometrical center reached 70 ± 2C. Average steak grilling time was 20 ± 1 min (Szterk ; Szterk ; Szterk and Jesionkowska ). Cervical loin was only grilled on a traditional charcoal because it is the typical thermal processing for these types of pork meat.…”

Section: Methodsmentioning

confidence: 99%

Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat

Szterk

Rogalski

Mikiciuk

et al. 2016

Journal of Food Processing and Preservation

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The aim of this study was to assess: tocopherol (vitamin E) levels in pork made of swine fed with tocopherol‐enriched feed (100 and 200 mg/kg); impact of meat frying/grilling on the levels of the vitamin E; applicability of the curing method commonly used in meat industry to process also meat rich in vitamine E. Depending on feed enrichment, swine breed and the tested muscles, vitamin E levels increased from 1.7 to 4.9 mg/kg. Higher concentrations were observed in hybrid Polish Landrace × Duroc pork than in PPL pork. No significant loss of vitamin E was observed after meat frying. On the other hand, a significant loss was observed in the grilled sample, but the original level was significantly higher than in the control sample. Processing technologies routinely used in meat industry should not be applied to process vitamin‐enrichment since they significantly deteriorate product quality. Practical Applications Among animals fed with vitamin‐enriched fodder, tocopherols content was somewhat higher in hybrid Polish Landrace × Duroc breed than in PPL breed. Frying process did not cause any significant drop in tocopherols content. On the other hand such drop was observed after grilling on traditional charcoal. Vitamin‐enhanced meat after grilling gave final product with tocopherols concentration comparable to vitamin concentration in raw meat obtained from traditionally fed pigs. Therefore, feed enriching barely compensated loss of tocopherols during grilling. Regular industrial technologies used to process vitamin‐enriched meat result in products with similar tocopherols content as that observed in regular meat. Hypothesis that typical industrial smoked product technology could allow to obtain products with vitamin E levels similar to those observed in raw material has not been confirmed. It seems that there is a need to develop some separate, probably more sophisticated technology to process meat of high nutritional value.

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“…HAA are used as precursors in pharmaceuticals and dyes; it has been detected more frequently in surface and wastewater effluents samples . The International Agency for Research on Cancer considers the HAA as possible human carcinogens .…”

Section: Introductionmentioning

confidence: 99%

Application of micro‐solid‐phase extraction for the on‐site extraction of heterocyclic aromatic amines in seawater

Basheer

2018

J of Separation Science

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An efficient on‐site extraction technique to determine carcinogenic heterocyclic aromatic amines in seawater has been reported. A micro‐solid‐phase extraction device placed inside a portable battery‐operated pump was used for the on‐site extraction of seawater samples. Before on‐site applications, parameters that influence the extraction efficiency (extraction time, type of sorbent materials, suitable desorption solvent, desorption time, and sample volume) were investigated and optimized in the laboratory. The developed method was then used for the on‐site sampling of heterocyclic aromatic amines determination in seawater samples close to distillation plant. Once the on‐site extraction completed, the small extraction device with the analytes was brought back to the laboratory for analysis using high‐performance liquid chromatography with fluorescence detection. Based on the optimized conditions, the calibration curves were linear over the concentration range of 0.05–20 μg/L with correlation coefficients up to 0.996. The limits of detection were 0.004–0.026 μg/L, and the reproducibility values were between 1.3 and 7.5%. To evaluate the extraction efficiency, a comparison was made with conventional solid‐phase extraction and it was applied to various fortified real seawater samples. The average relative recoveries obtained from the spiked seawater samples varied in the range 79.9–95.2%.

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Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

Cited by 73 publications

References 34 publications

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat

Application of micro‐solid‐phase extraction for the on‐site extraction of heterocyclic aromatic amines in seawater

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