Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties

Abstract

The effects of cooking factors, such as frying temperature (175, 200, and 225°C) and time (5, 10 and 15 min), frying oils (sunflower, canola, soybean, peanut, and corn oil), muscle‐fat ratios (5%, 10%, and 20%) and salt levels (3%, 5%, and 8%), on the formation of heterocyclic aromatic amines (HAAs), were investigated in fried beef patties. Eight HAAs, including 2‐amino‐1,6‐dimethylimidazo[4,5‐b]pyridine (DMIP), 2‐amino‐1,5,6‐trimethylimidazo[4,5‐b]pyridine (1,5,6‐TMIP), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐f]pyridine (PhIP), 2‐amino‐3‐methyl‐3H‐imidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3‐methyl‐imidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx), and 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), were chosen as target HAAs, and results suggested frying temperature and time, muscle‐fat ratios and salt levels had significant effects (p < .05) on the formation of HAAs in fried beef patties. The contents of HAAs increased as frying temperature and time, muscle‐fat ratio, and salt level increased. HAAs composition did not change when the beef patties were fried using different frying oils. Beef patties fried with sunflower oil produced the highest amount of total HAAs, followed by those fried with peanut, canola, corn, and soybean oil. The dominating HAAs were PhIP and MeIQx in all analyzed samples. Novelty impact statement Heterocyclic aromatic amines (HAAs) are a class of potentially carcinogenic compounds that could be caused by cooking protein‐rich foods at high temperatures. In the current study, a method for detecting eight HAAs in fried beef patties were established and validated and the effects of five cooking factors on the formation of HAAs in fried beef patties were investigated simultaneously, which would provide clues to understand the cooking factors that affect the formation of HAAs in meat products.

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

“…Among the samples at each cooking temperature, the control groups consistently contained the highest levels of IQx. In general, an increase in cooking temperature elevated IQx levels in the control samples, consistent with previous reports in prior studies (Asmaa'Ishak et al., 2022 ; Fan et al., 2022 ). Notably, samples marinated with BME exhibited lower IQx levels.…”

Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying

“…By comparison, the total HAs in crispy pork spareribs were lower in our study, which can be attributed to the difference in processing condition, method, and meat commodity. Specifically, when fried in soybean oil, the DMIP content in crispy pork spareribs rose from 1.44 µg/kg (150 • C/12 min) to 5.26 µg/kg (190 • C/6 min), while when fried in palm oil, the DMIP level increased from 2.67 µg/kg (150 • C/12 min) to 6.63 µg/kg (190 • C/6 min), which is similar to the result reported by Fan et al [17], showing that the DMIP level in beef patties fried at 200 • C rose 11.2-fold compared to frying at 175 • C. In another report, Wang et al [18] studied the effects of frying temperature (150, 175, 200, 225, and 250 • C) and time length (0.5, 1.0, 1.5, 2.0, and 2.5 min) on HA formation in fried pork, and the PCA showed that with high frying temperature (225-250 • C) and long frying time length (2-2.5 min), a higher HA content was generated in fried pork, with the temperature effect being more pronounced.…”

“…Nevertheless, with palm oil as the frying medium, the total HA contents in crispy pork spareribs between 150 • C/12 min and 190 • C/6 min showed no significant difference (p > 0.05). In a previous study, Fan et al [17] reported that the HA contents followed a temperature-dependent rise during the frying of beef patties, as evidenced by the total levels being 2.2, 31.4, and 69.6 µg/kg at 175 • C, 200 • C, and 225 • C for 10 min, respectively. In addition, the frying time length is also an imperative factor in affecting HA formation in beef patties [17].…”

“…In a previous study, Fan et al [17] reported that the HA contents followed a temperature-dependent rise during the frying of beef patties, as evidenced by the total levels being 2.2, 31.4, and 69.6 µg/kg at 175 • C, 200 • C, and 225 • C for 10 min, respectively. In addition, the frying time length is also an imperative factor in affecting HA formation in beef patties [17]. By comparison, the total HAs in crispy pork spareribs were lower in our study, which can be attributed to the difference in processing condition, method, and meat commodity.…”

Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

“…Beef meatballs are one of the most popular foods consumed in the world. It is stated that this meat and its products, which are involved in the human diet, constitute an important source of HAAs [36]. As a matter of fact, HAAs can be significant in the formation of many diseases, especially cancer [37].…”