Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines

Abstract

BACKGROUND Cooked meat is a good source of high‐quality protein. However, during long‐term cooking of meat, radical‐induced lipid and protein oxidation may lead to the formation of poisonous compounds, such as heterocyclic amines (HAs). This work investigated a testing method for HAs and it describes that cooking temperature, cooking time and repeated cooking times have influences on the overall quality of braised sauce beef and the effect of HAs formation. RESULTS The improved method has a good separation effect on nine kinds of HAs. The average recovery of HAs at two spiked levels is between 51.70% and 88.25% (n = 6). The detection limit is 0.025–0.060 ng g–1, and the limit of quantitation is 0.070–0.160 ng g–1. Only harman and norharman were detected in samples. Cooking time and cooking temperature will affect the quality and HA content of samples. When the braised sauce beef soup was cooked 20 times, the HA content was the highest – as high as 21.43 ng g–1. The more times the beef was cooked repeatedly, the higher was the HA content. Under different cooking conditions, glucose has a significant effect on the formation of β‐carboline. CONCLUSION We have established a detection method for HAs with good repeatability and accuracy. HAs were more easily formed in braised sauce beef by high temperature, long heating and repeated brine cooking. © 2021 Society of Chemical Industry.

Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract

“…R 2 values were above 0.99 which indicated good linearity. Recovery rates, RSD, LOD, and LOQ of HAAs were coherent with previous reports and demonstrated high recovery and sensitivity of the method (Oz et al, 2016;Yan et al, 2021;Zhou et al, 2022).…”

Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS

“…HAs are generated by interactions of precursors such as creatine, creatinine, hexose, and amino acids during high-temperature processing in protein-rich food materials. , Long-term animal studies have confirmed that HAs are a large class of carcinogenic and mutagenic compounds, and the frequent consumption of heat-processed foodstuffs containing HAs will enhance the risk of human cancer such as gastric and colon cancers. , Furthermore, HAs can be divided into aminoimidazoazoarenes (AIAs) and amino carbolines (ACs) based on their formation pathways and structures . AIAs are universally considered to be formed by HA precursors such as sugars, creatinine, and amino acids when cooking between 150 and 300 °C, which are known as imidazoquinoline-type (IQ-type) compounds.…”

“…16,17 Furthermore, HAs can be divided into aminoimidazoazoarenes (AIAs) and amino carbolines (ACs) based on their formation pathways and structures. 15 AIAs are universally considered to be formed by HA precursors such as sugars, creatinine, and amino acids when cooking between 150 and 300 °C, which are known as imidazoquinoline-type (IQtype) compounds. Nevertheless, ACs are generated by protein pyrolysis.…”

Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism

“…Liao studied the kinetics of the formation of HAAs in the model system and found that norharman and harman have lower activation energy than other polar HAAs, which meant that β‐carboline heterocyclic amines are less sensitive to temperature and are easy to form at low temperature (Liao, 2008). Zhou et al detected two kinds of HAAs (norharman and harman) in the braised sauce beef and found that the content gradually increased and then stabilized as the cooking temperature increased (Zhou et al, 2021). Shen cooked the braised pork at 100℃ and found that the contents of norharman and harman in braised pork were 84.99 and 140.21 ng/g, respectively (Shen et al, 2018).…”