Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

Gibis, Monika; Kruwinnus, Miriam; Weiß, Jochen

doi:10.1016/j.foodchem.2014.07.074

Cited by 86 publications

(63 citation statements)

References 34 publications

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“…Unfortunately, mutagenic heterocyclic aromatic amines (HAAs) are also generated at high grilling temperatures. Paradoxically, the level of HAAs is positively correlated to flavor and liking (Gibis et al , 2015). Recent studies show that beef with higher fat content produces lower levels of HAAs, especially fat from grass fed animals (Szterk et al , 2014).…”

Section: Fat and Beef Flavormentioning

confidence: 99%

Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

134

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Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

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Section: Fat and Beef Flavormentioning

confidence: 99%

Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

134

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“…Heterocyclic amines (HCAs) are known to be foodborne mutagens/carcinogens, detected at low concentrations (parts per billion) in food containing protein-rich meat or fish processed under household cooking conditions 1, 3–5 . The levels of HCAs produced in meat products are mainly dependent on the kinds of meat product, cooking time, and temperature 6, 7 . To date, more than twenty-five HCAs have been identified in cooked meat products, and they are usually formed from a nonenzymatic chemical reaction (Maillard reaction) between reducing sugars and amino acids that occurs under normal cooking conditions 8–10 .…”

Section: Introductionmentioning

confidence: 99%

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Khan¹,

Naushad²,

ALOthman³

2017

Sci Rep

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Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.

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“…The results of present study was in complete agreement with our previous study (Jinap et al 2015), which have documented the weight loss in the range of 20-57 %, when beef meat was grilled with spices marination. In another study Gibis et al (2015) observed that weight loss increased from 39 to 53 % at 150-170°C, if the frying time was increased from 3 to 6 min. Viegas et al (2012) have documented the average weight loss of 39 % in barbecued chicken samples.…”

Section: Weight Loss Of Fried Meat Samplesmentioning

confidence: 92%

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

et al. 2016

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The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70°C) and well done (80°C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

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Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

Cited by 86 publications

References 34 publications

Consumer Acceptability of Intramuscular Fat

Consumer Acceptability of Intramuscular Fat

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

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