Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market

Zhang, Lang; Du, Hongzhen; Zhang, Pin; Kong, Baohua; Liu, Qian

doi:10.1016/j.fct.2019.110931

Cited by 45 publications

(27 citation statements)

References 65 publications

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“…The fat parts of the sliced bacon were used for a thiobarbituric acid-reactive substance (TBARS) analysis based on the method of Zhang et al [ 25 ]. The TBARS value was expressed as mg of malonaldehyde (MDA)/kg of sample.…”

Section: Methodsmentioning

confidence: 99%

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Wang

et al. 2022

Foods

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The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.

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Section: Methodsmentioning

confidence: 99%

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Wang

et al. 2022

Foods

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“…Cooking meat at high temperatures may cause the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbon (PAHs) in addition to advanced glycation end products (AGEs), which are associated with various potential health hazards, such as the increased risk of chronic diseases and several types of cancer. These contaminant compounds are traditionally extracted, identified, and characterised using chromatographic methods and mass spectrometry (Dong et al 2020;Sobral et al 2018;Zhang et al 2020b;Zhu et al 2020). Numerous studies have indicated that HAA, PAH, and AGE contents vary according to, among others, the heating method used for cooking meat, and that higher temperatures result in higher amounts of these compounds.…”

Section: Changes In Nutritional Qualitymentioning

confidence: 99%

“…Numerous studies have indicated that HAA, PAH, and AGE contents vary according to, among others, the heating method used for cooking meat, and that higher temperatures result in higher amounts of these compounds. Roasting, grilling, frying, and smoking are generally known to generate higher amounts of these contaminants compared to milder cooking methods (Dong et al 2020;Sobral et al 2018;Zhang et al 2020b).…”

Section: Changes In Nutritional Qualitymentioning

confidence: 99%

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

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“…Epidemiological studies indicated an association between HAAs and cancer, particularly colon, rectal, breast, and prostate (Adeyeye, 2020 ). Although harman and norharman do not show no mutagenesis in the Ames/Salmonella experiment, they are potential co‐mutagenic compounds that may not only enhance the toxicity of other HAAs, but may also increase the risk of cancer (Cheng et al, 2010 ; Vidal et al, 2020 ; Zhang et al, 2020 ). Therefore, it is of great significance to restrain the formation of HAAs in the production process of braised meat.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

et al. 2021

Food Science & Nutrition

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Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances produced during the high-temperature processing of higsh protein meat and commonly found in hightemperature meat products such as frying and barbecue (Adamson et al., 2010;Jinap et al., 2015). Until now, more than 25 kinds of HAAs have been identified, and they could be divided into two categories according to the formation process: Aminoimidazo azaarenes and Amino-carboline congeners (Cheng et al., 2010;Oz & Cakmak, 2016). In previous studies, most researches focused on the formation of HAAs in high-temperature processed meat products such as fried and grilled foods. By contrast, limited data on HAAs were available in braised meat products, which are a very popular meat food in China and other Asian countries.Compared with the high-temperature processed meat products,

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Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market

Cited by 45 publications

References 65 publications

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

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

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