Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

Gibis, Monika; Weiß, Jochen

doi:10.1016/j.meatsci.2010.03.034

Cited by 76 publications

(62 citation statements)

References 47 publications

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“…It is well‐known that the formation and type of HCAs in foods are affected by various factors such as pH, water activity, protein and glucose content, cooking methods, including deep fat frying, barbecuing, frying, grilling, boiling, and cooking time and temperature (Gibis & Weiss ; Hasnol, Jinap, & Sanny, ; Jinap et al, ; Liao, Wang, Xu, & Zhou, ; Oz et al, ; Persson, Graziani, Ferracane, Fogliano, & Skog, ). For example, Alaejos and Afonso () reported that the prolonged cooking time increased HCAs formation.…”

Section: Introductionmentioning

confidence: 99%

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca

Soncu

Kolsarıcı

et al. 2017

J Food Process Preserv

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The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract addition (GTE) into the covering material as well as microwave thawing Practical applicationsWidely consumed fast food chicken products; chicken burgers and chicken nuggets contain high amounts of HCAs. That much HCA concentration in chicken burgers and chicken nuggets can endanger the public health seriously.

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Section: Introductionmentioning

confidence: 99%

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca

Soncu

Kolsarıcı

et al. 2017

J Food Process Preserv

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“…Marinades are one of the most widely used techniques for enhancing or complementing meat flavour, improving the quality and versatility of meat (Yusop et al 2010) and, compared with other possibilities of applying antioxidants onto meat, they have the advantage that the cooked meat is not excessively spiced and does not acquire undesirable sensory characteristics because only the surface is treated (Gibis & Weiss 2010). Studies performed using marinades from red wine (Melo et al 2008), white wine (Viegas, Amaro, et al 2012), green tea (Quelhas et al 2010) and pilsner beer (Melo et al 2008;Viegas, Amaro, et al 2012) indicated that the strongest inhibitor of total HA formation in pan-fried beef was beer marinade, reducing levels by more than 80% compared with unmarinated beef.…”

Section: Introductionmentioning

confidence: 99%

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

Viegas

Moreira

Ferreira

2015

Food Additives & Contaminants: Part A

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The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

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“…Several studies have shown that the formation of HCAs in cooked meat can be inhibited by addition of plants or plant extracts, for example, tart cherry tissues (Britt and others 1998), virgin olive oil (Balogh and others 2000), tomato extract (Vitaglione and others 2002), and fruit extracts (Cheng and others 2007b). Recently, studies have shown that marinating meat with beer/red wine (Melo and others 2008), green tea (Quelhas and others 2010), and hibiscus extract (Gibis and Weiss 2010) inhibit the formation of HCAs in cooked meat.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

Puangsombat¹,

Jirapakkul²,

Smith³

2011

Journal of Food Science

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Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties.

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Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

Cited by 76 publications

References 47 publications

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

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