Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24 h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p < 0.006) than brown sugar; whereas those were marinated with honey had the lowest HCA concentrations. A substantial reduction in the concentration of MeIQ, PhIP, DiMeIQx, IQ, IQx, and norharman was achieved in chicken marinated with honey. A correlation study indicated that adding honey into the recipe retarded the formation of most HCA (MeIQ, DiMeIQx, IQ, IQx, norharman, and harman), whereas table sugars enhanced the formation of all HCA except norharman, harman, and AαC

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey

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

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

Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay

The aim of the study was first to determine the effect of different types of sugar as marinating ingredients on the formation of heterocyclic amines in grilled chicken (satay). Table sugar, brown sugar, and honey were used. Internal temperature and weight loss of the grilled chicken were measured. HCA precursors (free amino acids and sugar concentration) were determined before and after marinating. HCA were quantified using Liquid Chromatography-Mass Spectrometry (LCMS) with triple quadrupole mass analyzer. The mean internal temperature of the grilled chicken marinated with table sugar, brown sugar, and honey were 82.3°C, 82.3°C, and 82.3°C, respectively and was not significant different (p > 0.05) with each other. Mean percentage of weight loss of the grilled chicken was significantly (p 0.05) in the means between treatments and control samples for amino acids. The mean concentration of fructose and glucose in chicken samples using honey marinades was found to be 3.89 and 3.68 g/100 g, respectively, and this was significantly higher (p < 0.05) than with brown sugar (0.70 and 1.58 g/100 g), and with table sugar (0.65 and 1.60 g/100 g, respectively). In the present study, glucose was the only sugar detected in the control samples (0.67 g/100 g). The mean concentration of sucrose was significantly (p < 0.05) higher in chicken samples that were marinated with table sugar (12.8 g/100 g) than those with brown sugar (8.6 g/100 g), and with honey (0.43 g/100 g). When honey was used as one of the ingredients, substantial reductions in the concentration of MeIQ, DiMeIQx, IQ, IQx, and Norharman in grilled chicken were achieved. Moreover, a correlation study has indicated that when honey was added into the recipe, the formation of most HCA (i.e., MeIQ, DiMeIQx, IQ, IQx, Norharman, and Harman) was reduced while some other HCA (i.e., PhIP, MeIQx, and AαC) increased in concentration. In addition, table sugar showed a strong correlation in enhancing the formation of all HCA except for Norharman, Harman, and AαC. To minimize the formation of HCA, the present study recommends using honey to partially replace the table sugar for the purpose of giving a sweet taste in the marinated grilled meat. The second objective was to study the use of other alternative organic acids in formulating marinating ingredients to reduce HCA in grilled chicken (satay). Chicken breast samples were marinated with table sugar, brown sugar, and honey with the addition of organic acid (tamarind, lemon, lime, and calamansi) for 24 hrs at 4°C. The pH before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p < 0.05) in the combined dependent variables (for all HCA) among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, the high concentrations of DiMeIQx significantly reduced (p < 0.006) from 16.5 ng/g for low concentration to 8.30 ng/g for high concentration of organic acid ingredients. Similarly, in marinades containing brown sugar, the high concentrations of DiMeIQx significantly reduced (p < 0.006) from 35.0 ng/g for low concentration to 16.2 ng/g for high concentration of organic acid ingredients. It was observed that for all types of sugars, the mean pH of the treated samples was lower than those in the control samples. For marinades containing table sugar, the pH of chicken samples was 5.14 for tamarind, 5.28 for lemon, 5.24 for lime, and 4.94 for calamansi: these pH were significantly lower (p < 0.05) than those of control samples (5.48). The reduction was 57% for IQx, for MeIQx by 82%, for IQ by 61%, for DiMeIQx by 80%, and for MeIQ by 71%. Also, when calamansi was added at high concentration in marinades containing brown sugar, substantial reduction in the concentration was high; 64% for IQx and IQ, for DiMeIQx by 70 %, except for MeIQx, in which the concentrations were increased by 44 %. The highest percentage of reductions was achieved when tamarind was added at high concentration in marinades containing honey. The concentrations were reduced for IQx by 90 %, for MeIQx by 67 %, for IQ by 81 %, for DiMeIQx by 88 %, for MeIQ by 74 % and for PhIP by 76 %. High percentage of reduction was also achieved for Norharman (63 %), and AαC (81 %). Calamansi was found to reduce HCA in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey

Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken

An accurate and sensitive liquid chromatography-electrospray ionisation/multi stage mass spectrometry (LC–ESI–MS/MS) method has been developed for the characterization and quantitation of nine heterocyclic amine (HCA) compounds. We were identified 2-Amino-3-methyl-3H-imidazo[4,5-F]quinoline (IQ), 2-Amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (IQx), 2-Amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline (MeIQ), 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-Amino-3,7,8-trimethyl-3H-imidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine as polar molecules, and they were eluted accordingly at the beginning of the analysis. However, Norharman, Harman and AαC were identified as a non-polar molecules and were eluted last. The excellent selectivity and sensitivity achieved by the selected reaction monitoring mode permitted satisfactory quantitation and confirmation of the injected HCA compounds with limit of detection and quantitation ranges from 0.17 to 1.44 pg and 0.53 to 4.57 pg, respectively. The recoveries ranged from 74 to 108%, with an interday and intraday precision of 1.6–1.9% and 0.1–0.9%, respectively. The method was successfully applied to identify and quantify the studied HCAs in fried and grilled chicken