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

Antibacterial activity of Malaysian produced stingless-bee honey on wound pathogens

The antibacterial activity of Malaysian stingless bee honey was tested on six common wound pathogens using agar well diffusion. All pathogens showed varying degrees of susceptibility to undiluted and diluted honeys produced by Geniotrigona thoracica of multifloral source (GTM) and Melastoma malabathricum L (Senduduk). Multifloral honey from Heterotrigona itama (HTM) failed to inhibit the growth of all pathogens, except for methicillin-resistant Staphylococcus aureus (MRSA) which has demonstrated moderate susceptibility to undiluted honey. It was found that the antibacterial activity of GTM and Senduduk honeys were concentration dependent. The minimum inhibitory concentration (MIC) assay showed that a lower value (3.13% v/v) was observed with GTM honey for all pathogens and Senduduk honey for Streptococcus pyogenes, MRSA, Staphylococcus aureus and Pseudomonas aeruginosa, respectively. Interestingly, HTM honey showed MIC between 6.25 to 12.5% (v/v) in microdilution method. The minimum bactericidal concentration (MBC) of GTM honey ranged between 6.25 to 12.5% (v/v), whereas Senduduk and HTM honeys showed MBC of 25% (v/v). The lower MIC and MBC values exhibited by GTM honey indicate s potent antibacterial activity as seen in this honey. This study revealed that the Malaysian stingless bee honeys have promising antibacterial activity against wound pathogens, and this type of honey could be used as an alternative in treating infected wounds

Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5 µg/kg) and the lowest from phenylalanine (9.25 µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200 °C) and times (1.5, 3, 4.5, 6, 7.5 min). The highest amount of acrylamide was found at 200 °C for 7.5 min (9317 and 8511 µg/kg) and lowest at 160 °C for 1.5 min (156 and 254 µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R2 = 0.884), temperature (R2 = 0.951) and amount of acrylamide formation, both at p < 0.05

Muslim consumers' awareness and perception of halal food fraud

Halal is an important aspect of food selection as it is one’s part to obey religious obligations and commandments. Since the halal food industry covers the farm-to-table operations, therefore unwanted practices which culminate to halal food fraud along food supply chain has become a major concern among Muslim consumers. This is because food fraud is a subjective concept, hence objective verification of fraudulent activities and the extent of fraud could be difficult to verify. The current study was therefore carried out to determine Muslim consumers’ awareness and perceptions towards halal food fraud. A total of 352 respondents from Klang Valley areas were randomly selected to be the target respondents in this study. The data obtained were analyzed using descriptive analysis, chi-square analysis, and factor analysis. The results indicated that most of the respondents (96.9%) in Klang Valley areas were aware of halal food fraud issues. The findings also showed that gender, age, education level, and occupation had significant relationships with awareness of halal food fraud. Three factors were classified as influential to Muslim consumers’ perception towards halal food fraud namely halal logo, labeling and packaging, authorities’ exposure and enforcement as well as consumer attitude. The study recommended that Islamic authorities should continuously seek ways to improve and educate consumers towards halal food fraud while the government should further strengthen their important role of enforcing law and penalties to irresponsible industry players

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids, total nitrogen and free amino acids were determined. The sensory attributes were determined using the Quantitative Descriptive Analysis (QDA) and their relationship with chemical profiles were analyzed by multivariate approach using orthogonal partial least square discriminant analysis (OPLS-DA). Results showed that sugar was the dominant compound in sweet, salty and dark soy sauce. The sensory attributes such as color, caramel odor, viscosity and sweetness taste increased the overall acceptance in these types of soy sauce. In light soy sauce, sodium chloride, total nitrogen and free amino acids appeared to be dominant compound. It was found that saltiness and umami taste were the important sensory attributes that well-characterized the taste of light soy sauce

Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d.b), and rice flour with potato starch (30%w/w, d.b) were extruded at screw speed of 75rpm, feed moisture at 25% (w/w, w.b.), barrel temperature ranging from 80°C to 140°C and die size of 1.88mm. The extrudates were dried at 50°C overnight and further analysed. Results showed that an increase in extruder barrel temperature decreased the residence time of the flours in the extruder (from 4.11-11.32min to 2.24-6.76min), but increased the expansion ratio, rehydration ratio, water absorption index, water solubility index and b value of the extrudate (p≤0.05). The extrudates had the mean residence time and physical properties of rice flour<rice flour with potato starch<corn flour with potato starch<corn flour (p≤0.05). Results showed conclude that barrel temperature and flour types showed significant effect on the residence time and physical properties of the extrudates

Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries

Background: This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries. Methods: Three vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The antioxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions. Results: The effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g-1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil. Conclusion: The use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation

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

Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries

This study attempted to determine the effects of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries. Frozen par-fried potato strips were thawed under three different conditions, at room temperature, using a chiller, and using a microwave. Unthawed par-fried potato strips were used as the control samples. Thawed (or unthawed) par-fried potato strips were deep-fat fried in palm oil at 180 ± 5 °C for 3.5 min. The temperature drop was monitored every 15 s for a total of 6 min; 3.5 min of frying time plus an additional 2.5 min until the oil temperature returned to 180 °C. The acrylamide content, oil content and colour of the French fries were measured. The frying temperature dropped substantially (more than 30 °C) from the initial temperature in the first 45 s of frying for all thawing conditions. After 90 s of frying, the smallest temperature drops were observed for French fries thawed using a microwave (20%), and the largest temperature drop prior to recovery was seen with the control sample (24%). At the end of the frying period (after 210 s), French fries thawed using a microwave had reached the highest final temperature (154 °C), and the control sample had reached the lowest final temperature (145 °C). The acrylamide contents of the French fries were found to be in the range of 77.4–106 ng/g, whereas the oil contents ranged from 16.4 to 20.5%. The lowest lightness, highest redness and highest yellowness were found for French fries thawed using a microwave. Although the thawing conditions did not significantly affect the formation of acrylamide, microwave thawing was found to be the best thawing method due to the resulting (relatively) low acrylamide and oil contents of the French fries and their desirable colour attributes. The results of this study can be used to recommend that the manufacturers of frozen par-fried potato strips specify the use of a microwave for thawing as part of the frying instruction on the packaging

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine