Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Du, Hongzhen; Wang, Qiang; Liu, Qian; Chen, Qian; Liu, Haotian; Xu, Ming; Kong, Baohua

doi:10.1111/1750-3841.16156

Cited by 7 publications

(3 citation statements)

References 51 publications

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“…In addition, it should be noted that the content of the three HCAs was lower in tofu than in the meatballs. This is attributed to the presence of components in the chicken meatballs, such as aldehyde and carbonyl compounds, that promote HCA production (Du et al., 2022).…”

Section: Resultsmentioning

confidence: 99%

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Gao,

Kong

et al. 2024

Journal of Food Science

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Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein‐rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound‐assisted acid‐catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose‐dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust‐plus‐interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry.Practical ApplicationChinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep‐fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry.

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Section: Resultsmentioning

confidence: 99%

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Gao,

Kong

et al. 2024

Journal of Food Science

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“…Bacon, sausage, kimchi, and other cured food are processed with large amounts of salt. For example, the NaCl content of bacon reaches 2.67 g/100 g of wet weight . In China, the median salt content of sauces reaches 8.78 g/100 g of wet weight .…”

Section: Introductionmentioning

confidence: 99%

Insights into the Occurrence, Fate, Impacts, and Control of Food Additives in Food Waste Anaerobic Digestion: A Review

Long

Liu

et al. 2023

Environ. Sci. Technol.

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The recovery of biomass energy from food waste through anaerobic digestion as an alternative to fossil energy is of great significance for the development of environmental sustainability and the circular economy. However, a substantial number of food additives (e.g., salt, allicin, capsaicin, allyl isothiocyanate, monosodium glutamate, and nonnutritive sweeteners) are present in food waste, and their interactions with anaerobic digestion might affect energy recovery, which is typically overlooked. This work describes the current understanding of the occurrence and fate of food additives in anaerobic digestion of food waste. The biotransformation pathways of food additives during anaerobic digestion are well discussed. In addition, important discoveries in the effects and underlying mechanisms of food additives on anaerobic digestion are reviewed. The results showed that most of the food additives had negative effects on anaerobic digestion by deactivating functional enzymes, thus inhibiting methane production. By reviewing the response of microbial communities to food additives, we can further improve our understanding of the impact of food additives on anaerobic digestion. Intriguingly, the possibility that food additives may promote the spread of antibiotic resistance genes, and thus threaten ecology and public health, is highlighted. Furthermore, strategies for mitigating the effects of food additives on anaerobic digestion are outlined in terms of optimal operation conditions, effectiveness, and reaction mechanisms, among which chemical methods have been widely used and are effective in promoting the degradation of food additives and increasing methane production. This review aims to advance our understanding of the fate and impact of food additives in anaerobic digestion and to spark novel research ideas for optimizing anaerobic digestion of organic solid waste.

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“…However, till date, no studies have assessed the effect of HAA exposure on mortality (Chen et al 2021, Patel et al 2021. Considering that exposure to HAA can be controlled by simply adjusting diet and cooking methods, such as using different spices or controlling cooking time, (Bai et al 2022a, Bai et al 2022b, Du et al 2022, Teng et al 2019) it is worthwhile to explore whether its elimination from the diet can improve longevity. As an initial step, studying the effect of HAA exposure on mortality will help to further understand its long-term impact in other aspects of health.…”

Section: Introductionmentioning

confidence: 99%

Association Between Urinary Heterocyclic Aromatic Amines and Mortality in Adults

Zhang

Lin

et al. 2022

Preprint

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Heterocyclic aromatic amines (HAA) are mutagenic compounds; however, their long-term effects on humans remain poorly studied. This study investigated the association between HAA concentration and mortality in adults. Data from the National Health and Nutrition Examination Survey 2013-2014 were linked to mortality data from 2019 and analyzed using Cox regression analysis to determine the association of different HAA with all-cause, cardiovascular disease (CVD), and cancer mortality. Age, sex, education level, race, poverty income ratio, body mass index, smoking status, drinking status, and serum cotinine were included as covariates in three different Cox regression models. This study included 1,713 adults with a median age of 47 years (49.5% men). During a median follow-up at 71 months, 100 deaths occurred. Owing to detection limits, only four had discernible detection rates and were included in our analysis. Among them, only norharman concentration was significantly associated with all-cause and CVD mortality. The hazard ratio (HR) was 1.50 (95% confidence interval: 1.10–2.04) for all-cause mortality when analyzing norharman concentration as a natural log-transformed continuous variable and 3.33 (95% confidence interval: 2.24–4.95) for CVD mortality. Associations remained consistent when norharman concentrations were analyzed as binary variables (split by median). Urinary harman concentration seemed to show a negative association with cancer mortality. No definitive evidence was found of an association between other HAA and mortality. Urinary norharman concentration is associated with all-cause mortality and CVD mortality in adults.

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Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine

Cited by 7 publications

References 51 publications

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Insights into the Occurrence, Fate, Impacts, and Control of Food Additives in Food Waste Anaerobic Digestion: A Review

Association Between Urinary Heterocyclic Aromatic Amines and Mortality in Adults

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