Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

Zeng, Maomao; Zhang, Mengru; He, Zhiyong; Qin, Fang; Tao, Guanjun; Zhang, Shuang; Gao, Yahui; Chen, Jie

doi:10.1016/j.foodchem.2016.10.061

Cited by 62 publications

(46 citation statements)

References 23 publications

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“…Contrarily, Oz et al () observed that the level of pH increased in beef samples because the employed chitosan was water soluble one, having high pK value (6.3) (Shahidi et al, ). In addition, there are some reports showing that pH of meat flesh depends on the utilized additives besides meat nature (Oz et al, ; Zeng et al, , ).…”

Section: Resultsmentioning

confidence: 99%

“…Indeed, similar results were showed by other researchers for different meat and fish samples (Oz & Cakmak, ; Oz & Kotan, ). In addition, there are some reports, showing that water content of meat flesh depends on the utilized additive besides meat nature (Lu et al, ; Zeng et al, , ).…”

Section: Resultsmentioning

confidence: 99%

“…Lu et al () found that crude protein content had no significant difference for all the treatments ( p > .05) in pork patties. Zeng et al () depicted that the lowest Concentration level of protein was detected in raw beef and the highest level of protein was found in beef patties with 6 mg capsaicin.…”

Section: Resultsmentioning

confidence: 99%

“…Texture profile analysis (TPA) of huso fillet was performed according to Zeng et al (). The texture analyzer was (LFRA 4500, Brookfield, USA) fitted with a cylindrical probe (P/50, 50 mm stainless cylinder).…”

Section: Methodsmentioning

confidence: 99%

“…The International Agency for Research on Cancer (IARC) classified HAAs in class 2B such as MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 are possible as carcinogens for human, and IQ, in class 2A, is as a probable carcinogen for human (IARC, ). So far, more than 25 HAAs have been isolated and identified (Oz, Cakmak, Zikirov, Kizil, & Turhan, ; Oz et al, ; Zeng et al, ). Regarding meat kinds, method, duration and temperature of cooking, pH, water activity, carbohydrates, free amino acids and creatine, the formation and amount of HAAs in cooked flesh can be varied (Oz et al, , ; Oz & Kaya, ; Pais, Salmon, Knize, & Felton, ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Mirsadeghi

Alishahi

Ojagh

et al. 2019

J Food Process Preserv

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The aim of the present survey was to investigate the effectiveness of different chitosans (oligosaccharide and acid soluble) and cooking methods (deep‐fat frying and barbecuing) on the formation of four potentially carcinogenic heterocyclic amines (PhIP, IQ, MeIQ, and MeIQx) in fish fillet of huso (Huso huso). The results demonstrated that chitosans imparted significantly (p ≤ .05) favorable characteristics on texture profile, cooking traits, and proximate composition in the fillet. Concerning heterocyclic aromatic amines (HAAs) compositions, PhIP (Non‐detected [Nd]—2.51 ng/g), IQ (Nd—0.62 ng/g), MeIQ (0.41–0.92 ng/g), and MeIQx (Nd—1.20 ng/g) were evaluated. The total HAA amounts in the barbecued samples were higher than the deep‐fat frying samples. The fried samples treated with 1% acid soluble chitosan had the highest inhibitory effect (68.09%) against HAA formation. Based on the results, chitosan could reduce the formation of HAAs in huso fillet in the deep‐fat frying fillet. Practical applications Chitosan can be utilized in fish processing company to reduce HAA contents in them. In addition, chitosan can reinforce antioxidant and antimicrobial properties in them.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Mirsadeghi

Alishahi

Ojagh

et al. 2019

J Food Process Preserv

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Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

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Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage

2019

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Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

Cited by 62 publications

References 23 publications

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage

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