Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

“…Similarly, there are also other studies in the literature showing that 4,8‐DiMeIQx could not be detected. Thus, 4,8‐DiMeIQx was not detected in beef grilled at 200 °C for 20 min, in chops fried on a teflon pan at 200 °C for 6 min and chops baked in an electric oven at 200 °C for 34 min, in beef with onion grilled at 230 °C, in chicken drumstick and chicken wings which were pre‐cooked in a microwave then deep fried at 175 °C for 3.5 to 8.5 min, in beef meatballs cooked on a pan at 180 °C for 8 min, in beef meatballs baked in an oven at 180 °C for 27 min, in beef meatballs deep fried at 150 °C for 5 min, and in beef meatballs charbroiled at 280 °C for 20 min . However, 4,8‐DiMeIQx was determined at amounts between 0.02 and 0.18 ng g −1 in beef grilled at 230 °C for 5 min, at amounts between 0.08 and 1.19 ng g −1 in beef fried on a pan at 150–250 °C for 10 min, at amounts between 0.09 and 0.22 ng g −1 in kebabs, at amounts between 0.14 and 5.35 ng g −1 in beef grilled at 180–280 °C for 7 to 10 min, at amounts between 0.69 and 1.63 ng g −1 in beef charbroiled at up to 75 °C internal temperature, at amounts between 0.8 and 4.8 ng g −1 in beef meatballs cooked on an electric grill at 175–225 °C for 6 to 10 min, at amounts between 1.3 and 2.4 ng g −1 in beef fried in a teflon pan at 200 °C for 8 min, at amounts between 1.48 and 3.92 ng g −1 in beef cooked in a stainless steel saucepan at 98 °C, at amounts between 1.62 and 1.74 ng g −1 in chops fried on a teflon pan at 200 °C for 6 min, at amounts between 1.92 and 4.38 ng g −1 in meatballs grilled at 223 °C for 20 min, at amounts between 2.0 and 4.9 ng g −1 in beef fried on a pan at 190 °C for 6 to 13 min, and at amounts between 4.72 and 19.90 ng g −1 in beef deep fried at 180 °C for 3 min …”

“…Thus, PhIP could not be detected in beef cooked at 175 °C for 10 min, in chicken drumstick and chicken wings which were pre‐cooked in a microwave and then deep fried at 175 °C for 3.5 to 8.5 min, in beef meatballs fried on a pan at 180 °C for 8 min, in beef meatballs baked in the oven at 180 °C for 27 min, in beef meatballs deep fried at 150 °C for 5 min, in beef meatballs charbroiled at 280 °C for 20 min, and in beef fried on a pan at 150–250 °C for 10 min . However, PhIP was determined at amounts between 0.16 and 8.22 ng g −1 in beef grilled at 180–280 °C for 7 to 10 min, at amounts between 0.22 and 0.25 ng g −1 in kebabs, at amounts between 0.38 and 1.88 ng g −1 in beef deep fried at 200 °C for 20 min, at amounts between 0.42 and 1.11 ng g −1 in beef meatballs fried on a pan at 180 °C for 8 min, at amounts between 0.48 and 0.57 ng g −1 in beef meatballs baked in the oven at 180 °C for 27 min, at amounts between 0.51 and 0.69 ng g −1 in beef meatballs deep fried at 150 °C for 5 min and at amounts between 0.39 and 1.23 ng g −1 in beef meatballs charbroiled at 280 °C for 20 min, at amount 1.1 ng g −1 in beef grilled at 180–200 °C for 12 min, at amounts between 1.33 and 7.36 ng g −1 in beef cooked in a stainless steel saucepan at 98 °C, at amounts between 1.78 and 10.41 ng g −1 in meatballs grilled at 223 °C for 20 min, at amounts between 1.87 and 4.59 ng g −1 in meat grilled at 200 °C for 20 min and between not detected and 1.52 ng g −1 in chops fried on a teflon pan at 200 °C for 6 min, at amounts between 2.79 and 13.85 ng g −1 in beef meatballs deep fried at 180 °C for 3 min, at amounts between not detected and 14 ng g −1 in beef cooked at 175 °C for 10 min and at amounts between 8.8 and 33.8 ng g −1 in beef fried in a teflon pan at 200 °C for 8 min …”

“…Thus, MeIQ could not be detected in beef meatballs cooked on a hot plate at 175–225 °C for 15 min, in beef cooked on a hot plate at 150–200 °C for 9 min, in trout fillets cooked by the sous‐vide method at 65–85 °C and in beef meatballs cooked on a hot plate at 150–250 °C for 8 min . However, MeIQ was determined at amounts between 0.1 and 3.5 ng g −1 in meatball samples grilled at 175–225 °C for 6 to 10 min, at amounts between 0.78 and 19.48 ng g −1 in beef with onion grilled at 230 °C, at amounts between 2.02 and 6.35 ng g −1 in beef fried on a pan at 150–250 °C for 10 min, at amounts between 2.13 and 5.33 ng g −1 in beef grilled at 180–280 °C for 7 to 10 min, at amounts between 3.03 and 18.09 ng g −1 in beef deep fried at 180 °C for 3 min, and at amounts between not quantified and 6.23 ng g −1 in beef grilled at 200 °C for 20 min, 4.49–6.97 ng g −1 in chops cooked on a teflon pan at 200 °C for 6 min and 5.27 ng g −1 in chops baked in an electric oven at 200 °C for 34 min …”

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

“…As soy sauce is rich in amino acids, the incorporation of soy sauce in the processing of marinated beef might facilitate the formation of HAAs . Janoszka revealed that various HAAs could be formed by heating amino acids with creatine, whether or not sugar was added. Amino acids may play a more significant role than sugar in the formation of HAAs.…”

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

“…The reason for this lower efficiency is not known, although it could be due to the different compositions of the active groups in oregano, which are a varity of polyphenols, flavonoids and different compounds in the essential oil such as carvacrol, thymol, γ-terpinene and linalool [17] [18] and acerola, which are a combination of ascorbic acid [22] and phenolic compounds [23]. Another explanation could be the other ingrediens in the oregano marinade as especially garlic and onions are both known to have a high antioxidative capacity (Table 2) and a high efficiency in reducing the formation of HCAs [33], but also thyme, which is present in a lower concentration (Table 1) can reduce the formation of HCA's though to a lesser extend than oregano [34]. This leaves the oregano marinade as the most appreciated and most effective marinade for healthy barbecuing.…”