Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Abstract

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

“…The toxicity of excessive consumption of BA is a serious challenge for food safety, which is a global problem for producers, processors of meat products, food technologists, scientists, and consumers. Meat (in general) represents only 8% as an object of analysis for determination of BA, which is a very small proportion of the total structure and shows an increase in the control of meat, including poultry meat [ 14 , 21 , 59 ].…”

Detecting cooking state of grilled chicken by electronic nose and computer vision techniques

“…content of water, proteins, lipids) (Demby & Cunningham, 1980) would determine conductivity, specific heat capacity will influence temperature profile, together with process parameters like surrounding medium type and temperature, heat flux direction (Chen, Marks, & Murphy, 1999;Cover, 1943;Dominguez-Hernandez, Salaseviciene, & Ertbjerg, 2018;Eberth, Neal, & Robles Hernandez, 2012;van der Sman, 2012). The skin (or its absence) will also influence doneness (Pleva et al, 2020). By contact with "heat", the tissue experiences a water loss, protein denaturation, shrinkage of protein network, and the reduction of water-holding capacity (Rabeler & Feyissa, 2018) along with other physical changes (for fats) and chemical reactions of lipids (Murphy et al, 2001;Wattanachant, Benjakul, & Ledward, 2005).…”

Determination the effects of pumpkin and rosehip seed oils on heterocyclic aromatic amine formation in meatballs by high‐performance liquid chromatography

“…HCA compounds have at least one aromatic and heterocyclic structure, and are generally divided into two main groups as aminoimidazoaroarenes (polar) (IQ, IQx, MeIQ, 4‐MeIQx, 4,8‐DiMeIQx, 7,8‐DiMeIQx, TriMeIQx, PhIP, IFP) and aminocarbolines (apolar) (Harman, Norharman, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, Glu‐P‐1, Glu‐P‐2, Lys‐P‐1) according to their structures and formation patterns (Alaejos & Afonso, 2011; Barzegar et al., 2019; Skog et al., 1998). Aminocarbolines are formed by the pyrolysis of protein and amino acids as precursors in both animal and plant‐derived foods at temperatures above 300°C, so they are also known as pyrolytic HCAs (Cheng et al., 2006; Gašperlin et al., 2009; Pleva et al., 2020). Aminoimidazoaroarenes are one of the causes of mutagenicity in cooked meat, they are formed by the Maillard reaction in the presence of proteins, reducing sugars, and creatine/creatine as precursors, usually at temperatures above 150°C which is common in home cooking, and are also called thermal HCAs (Felton & Knize, 1991; Zamora & Hidalgo, 2020).…”