Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

Yang, Diaodiao; He, Zhiyong; Gao, Daming; Qin, Fang; Deng, Shaopo; Wang, Peng; Xu, Xinglian; Chen, Jie; Zeng, Maomao

doi:10.1016/j.foodchem.2018.09.160

Cited by 64 publications

(30 citation statements)

References 34 publications

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“…Generally, three high-temperature cooking methods including oven-broiling, pan-frying, and grilling/barbecuing seem to cause the highest contents of HAAs, especially of PhIP, norharman, and harman (Alaejos & Afonso, 2011). Baking method may be an exception because a recent study conducted by Yang et al (2019) has investigated the smoking or baking procedures on the formation of eight HAAs including DMIP, IQ[4,5-b], PhIP, 7,8-DiMeIQx, A C, Phe-P-1, harman, and norharman in sausage. They found although higher smoking temperatures resulted to higher total contents of HAAs in smoked sausages, while higher baking temperatures could create lower total contents of HAAs in baked sausages (Yang et al, 2019).…”

Section: Adjusting Cooking Methods or Process Conditionsmentioning

confidence: 99%

“…Baking method may be an exception because a recent study conducted by Yang et al. () has investigated the smoking or baking procedures on the formation of eight HAAs including DMIP, IQ[4,5‐ b ], PhIP, 7,8‐DiMeIQx, AαC, Phe‐P‐1, harman, and norharman in sausage. They found although higher smoking temperatures resulted to higher total contents of HAAs in smoked sausages, while higher baking temperatures could create lower total contents of HAAs in baked sausages (Yang et al., ).…”

Section: Mitigation Strategies For Haasmentioning

confidence: 99%

See 1 more Smart Citation

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

123

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During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major groups based on the heating temperature, which are thermic HAAs generally formed in 150 to 300 °C and pyrolytic HAAs produced above 300 °C. This review focuses on the formation mechanisms of HAAs and identifies different mechanisms of the formation of HAAs in foodstuffs. Moreover, an overview of the available extraction, purification methods, and instrumental analytical methods in the last two decades is shown to determine the HAAs in various foodstuffs. Finally, based on the factors that affect the formation of HAAs in heat‐processed foodstuffs, such as the cooking method, food type, the recipe, and the content of substances with enhancing or inhibiting effects on the formation of HAAs, this review also highlights the most promising strategies for mitigating HAAs, which include adjusting cooking methods or process conditions, adding natural product extracts, antioxidants or other compounds, or reasonable selection of types of foodstuff. The review intends to provide a broad but comprehensive understanding of the formation, extraction, purification, analytical methods, and possible mitigation strategies for isolated and identified HAAs.

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Section: Adjusting Cooking Methods or Process Conditionsmentioning

confidence: 99%

Section: Mitigation Strategies For Haasmentioning

confidence: 99%

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

123

View full text Add to dashboard Cite

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“…Similar reports were also made by Martinez et al [33], who studied the effects of two commercial liquid smoke (LS) flavourings on the texture of salted pork loin and salted bacon and reported the lowest values for hardness, fracturability, cohesiveness, gumminess and chewiness for bacon treated with liquid smoke (LS). Additionally, Yang et al [34] in their studies did not show statistically significant differences (p > 0.05) between roasted and smoked sausages in relation to such texture parameters as cohesiveness, resilience, chewiness and springiness. In studies conducted by Abdulhameed et al [35] on chicken sausage, it was shown that with the increasing temperature and time during steaming, the values of the following texture parameters, i.e., hardness, gumminess, chewiness and cohesiveness, decreased.…”

Section: Resultsmentioning

confidence: 84%

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

et al. 2020

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The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.

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“…The quantitative content of the HAA in food products is directly proportional to the temperature of heat treatment. The profile of the substances related to the HAA depends on the temperature in the same way [7,8,9,10,11,12,13,14,15,16,17,18,19].…”

Section: Main Partmentioning

confidence: 99%

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

Utyanov

Куликовский

Вострикова

et al. 2019

Teor. prakt. pererab. mâsa (Print)

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Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably lead to the destruction of some of the chemical compounds originally present in the product, and the formation of completely new chemical compounds, which can often be harmful to the human body. During high-temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking recipes, during the heat treatment HAA’s of various classes are formed, each of them will be peculiar for the particular type of raw material or recipe components (with the exception of MeIQx and PhIP, which always form during frying). The more complete understanding of the HAA’s formation mechanism will help study the products of Maillard reactions and Strecker degradation. In this work we studied the formation of HAA’s as a result of the cyclization of creatine and the detaching of water (dehydration) from it during temperature exposure. The classification of the compounds formed as a result of these reactions is presented and the main classes of the HAA obtained in result are considered. The questions of the influence of various factors on amount of HAA formed, such as the fat content, the introduction of Fe2+, Fe3+, are raised. In the future it is necessary to conduct studies of the quantitative content of HAA in meat products to complement the already actively ongoing work on the study of xenobiotics consumed by humans with food, which will give a more comprehensive picture of the carcinogens content in food products.

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Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

Cited by 64 publications

References 34 publications

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

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