Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

“…The extreme dehydration obtained with the hot‐air jets resulted in a low water activity and slowed down the formation of IQx, MeIQx and, particularly, 4,8‐DiMeIQx compared with superheated steam treatments (Kondjoyan and others ,b). But the reverse effect was detected for PhIP concentrations which increased (Kondjoyan and others ). In pan‐fried bacon, the heat treatment of bacon with water activity around 0.93 caused a high content of MeIQx (Gibis and others ).…”

“…The modeling of the formation of HAAs in slices of beef (musculus longissimus thoracis and semimembranosus) subjected to jets of hot air depicted the influence of extreme dehydration (low water activity) obtained, which slowed the formation of IQx, MeIQx, and, particularly, 4,8-DiMeIQx compared with superheated steam treatments. By contrast, a reverse effect was found for PhIP levels, which increased 1.4-to 5.5-fold (Kondjoyan and others 2010a;2010b). In this connection, the knowledge is important that many reactions favoring at various environmental conditions can simultaneously proceed.…”

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

“…Neither Trp-P 1 nor 4,7,8-TriMeIQx was above their LOQ in any of the analyzed samples, which means that neither roasting nor grilling nor frying (at temperatures in the 180-230°C range) leads to their formation in the heated meat. According to the literature these amines are not generally found in food (Balogh, Gray, Gomaa, & Booren, 2000;Kondjoyan et al, 2010;Polak, Andrenšek, Zĺender, & Gašperlin, 2009;Quelhas et al, 2010). 4,7,8-TriMeIQx was only recently identified in model food systems by Skog, Knize, Felton, and Jägerstad (1992).…”

A novel one-step extraction method for simultaneously determining eleven polar heterocyclic aromatic amines in meat products by UHPLC-MS/MS

“…Over the last few years, several laboratories have accomplished the determination of HAAs in food using different MS analyzers. [16][17][18] A comparison of these analyzers showed that the triple quadrupole detector (TQD) in multiple reaction monitoring (MRM) mode has higher selectivity, and has been proven to produce more precise results because of the lower detection limits, extended linearity ranges and improved repeatability. 18 Therefore, for simultaneously determining the trace HAAs in complex cooked meat, this type of spectrometers is preferred.…”