Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time

Guangming, Yao; Zhou, Yajun; Li, Zongping; Ma, Qingshu

doi:10.1016/j.foodchem.2022.134822

Cited by 13 publications

(4 citation statements)

References 32 publications

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“…Notably, samples marinated with BME had lower total HAA contents compared to the control groups at all temperatures. In a prior investigation, the levels of total HAAs in roasted chicken meat, prepared at various cooking durations (30, 50, 70, 90, 110, and 130 min) and temperatures (175, 200, 225, and 250°C), varied between 5.04 and 39.59 ng/g (Yao et al., 2023 ). In another earlier study, the total HAA levels in roasted chicken exhibited a range of 0.25–2.41 ng/g (Hsu & Chen, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

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Section: Resultsmentioning

confidence: 99%

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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“…The method for the extraction of HAs from sausages was with reference to a previously reported method 41,44 . An amount of 2 g of ground sausage sample was placed in a clean centrifuge tube and 200 μL of HA internal standard working solution (100 ppb), 10 mL of ethyl acetate and 2 mL of 1 mol L −1 NaOH solution were added.…”

Section: Methodsmentioning

confidence: 99%

“…The method for the extraction of HAs from sausages was with reference to a previously reported method. 41,44 An amount of 2 g of ground sausage sample was placed in a clean centrifuge tube and 200 μL of HA internal standard working solution (100 ppb), 10 mL of ethyl acetate and 2 mL of 1 mol L −1 NaOH solution were added. The samples were shaken with a vortexer for 3 min (660 × g), then shaken with an ultrasonic cleaner for 20 min (20 °C), centrifuged for 5 min (2652 × g) and then the extracts were repeated.…”

Section: Sample Preparation For the Analysis Of Has In Sausagesmentioning

confidence: 99%

“…[32][33][34] ANN has been successfully applied to model food processing systems, such as drying, baking, osmotic dehydration and high-pressure processing, as well as to predict some food ingredients, quality indicators and physicochemical indicators. [35][36][37][38][39] Currently, studies of the application of BP-ANN models to predict the content of benzo(a)pyrene in smoked sausages 40 and HA content in roasted chicken 41 have shown good prediction results. There are relatively few studies applying BP-ANN models to predict the content of HAs and NAs in smoked sausages.…”

Section: Introductionmentioning

confidence: 99%

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Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

Zhou,

Zhai,

Yao

et al. 2024

J Sci Food Agric

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BACKGROUNDHeterocyclic amines (HAs) and N‐nitrosamines (NAs) are formed easily during the thermal processing of food, and epidemiological studies have demonstrated that consuming HAs and NAs increases the risk of cancer. However, there are few studies on the application of back propagation artificial neural network (BP‐ANN) models to simultaneously predict the content of HAs and NAs in sausages. This study aimed to investigate the effects of cooking time and temperature, smoking time and temperature, and fat‐to‐lean ratio on the formation of HAs and NAs in smoked sausages, and to predict their total content based on the BP‐ANN model.RESULTSWith an increase in processing time, processing temperature and fat ratio, the content of HAs and NAs in smoked sausages increased significantly, while the content of HA precursors and nitrite residues decreased significantly. The optimal network topology of the BP‐ANN model was 5–11–2, the correlation coefficient values for training, validation, testing and all datasets were 0.99228, 0.99785, 0.99520 and 0.99369, respectively, and the mean squared error value of the best validation performance was 0.11326. The bias factor and the accuracy factor were within acceptable limits, and the predicted values approximated the true values, indicating that the model has good predictive performance.CONCLUSIONThe contents of HAs and NAs in smoked sausages were significantly influenced by the cooking conditions, smoking conditions and fat ratio. The BP‐ANN model has high application value in predicting the contents of HAs and NAs in sausages, which provides a theoretical basis for the suppression of carcinogen formation. © 2024 Society of Chemical Industry.

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A green deep eutectic solvent-based aqueous two-phase system for the extraction of heterocyclic aromatic amines from marinating juice

Li,

He,

et al. 2024

Food Measure

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Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time

Cited by 13 publications

References 32 publications

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

A green deep eutectic solvent-based aqueous two-phase system for the extraction of heterocyclic aromatic amines from marinating juice

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