Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

Abstract

The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70°C) and well done (80°C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat

“…The comparison between the BE group and the JNQ group suggested a similar trend, with the exceptions that the concentration of cis-caffeoyl tartaric acid showed no statistically significant difference, and that garcimangosone C and licoagrone were more enriched in the former group. The beneficial effects of antioxidants on the sensory quality of meat are well documented [50]. Thus, the variations in antioxidant levels between different experimental groups in our study could result in different flavor characteristics by affecting the composition of lipids and other carbonyl compounds.…”

Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing

“…The migration of waterand water-based precursors of HAs from macromolecules to the outer surface of meat products could increase the formation of HAs (Nawaz et al, 2022). Numerous additional investigations have also noted the observed enhanced hardness in the samples with usually lower HA concentrations, such as fried lamb meat seasoned with different spices (Jinap et al, 2016), baked beef patties smoked with vegetable oils , and Duiqing roasted goose (Zhang, Du, et al, 2020). However, no further reports are available on the effectiveness of polyphenols in the inhibition of HAs and its relation with texture profile analysis.…”

“…In addition various phenolic compounds have also been used in meat, such as ferulic acid, tannic acid (TA), catechin (CT), and caffeic acid in surimi (Balange & Benjakul, 2009), mulberry polyphenols in MPs (Cheng, et al., 2021; Cheng, Xu, et al., 2020), rutin, quercetin (QT), and caffeic acid in Cantonese sausages (Cheng et al., 2021), chlorogenic acid and epicatechin in roasted lamb meat (Ding et al., 2022), monophenols, diphenols, and triphenols in a MPs gelling system (Guo et al., 2021), tea polyphenols in chicken meat proteins (Wen et al., 2023), flavonoid glycosides in beef patties (Zhang et al., 2022), and apple polyphenols in frozen lamb meat (Zhong et al., 2022). Beside the taste and flavor enhancement, various spices have been used in meat dishes especially, in Asian countries as a source of antioxidant, including ginger and lemon grass tea extract (Chaijan et al., 2020), spinach, yellow pea, onion, red pepper, and tomato powder in turkey meat patties (Duthie et al., 2013), turmeric, torch ginger, and curry leaves in deep friend lamb meat (S et al., 2016). Although these spices have no limitation of addition, but excessive dose may affect the taste and likeness of end products.…”