Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

“…Differences in these parameters could be the reason for the difference in the MeIQx contents in CBs and CNs. In agreement with our results, Jinap et al () pointed out that MeIQx (3.44 ng/g) was the most abundant HCAs in deep fat fried chicken meat at 160° C for 3 min and Liao et al () showed that deep fat frying of chicken and duck meat (180° C for 5 min) formed MeIQx at concentrations between nd‐3.44 ng/g.…”

“…It is well‐known that the formation and type of HCAs in foods are affected by various factors such as pH, water activity, protein and glucose content, cooking methods, including deep fat frying, barbecuing, frying, grilling, boiling, and cooking time and temperature (Gibis & Weiss ; Hasnol, Jinap, & Sanny, ; Jinap et al, ; Liao, Wang, Xu, & Zhou, ; Oz et al, ; Persson, Graziani, Ferracane, Fogliano, & Skog, ). For example, Alaejos and Afonso () reported that the prolonged cooking time increased HCAs formation.…”

“…For example, Alaejos and Afonso () reported that the prolonged cooking time increased HCAs formation. Reducing cooking times and the use of pre‐cooking methods such as microwave cooking may reduce the HCA formation (Felton, Fultz, Dolbeare, & Knize, ; Jinap et al, ).…”

Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat

“…Jinap et al . () reported that total HCAs content of chicken satay with treated charcoal grill and microwave‐charcoal grill was 76.83 and 59.03 ng/g. Same researchers could not detect IQ, MeIQ, MeIQx, 4,8‐DiMeIQx, 7,8‐DiMeIQx and PhIP in microwave‐deep fried chicken satay samples.…”

Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine)

“…Free amino acids, creatine and sugars are considered as the precursors for the formation of HAAs . The content and variety of HAAs in cooked foods is influenced by the type of raw materials, processing method, processing temperature and time, water activity and pH, storage time of fresh meat and content of precursors for HAAs formation (free amino acids, creatinine, sugars, nitrogenous bases, nucleosides and protein) Previous studies have focused on the formation of HAAs in Western foods . However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods.…”