| Title | Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties |
| Authors | Nawaz, Asad Shi, Baoping Irshad, Sana Suo, Hao Wang, Xia Bi, Yuge Wang, Mingfu Chen, Feng Cheng, Ka -Wing |
| Affiliation | Shenzhen Univ, Coll Civil & Transportat Engn, Shenzhen 518060, Peoples R China Shenzhen Univ, Inst Innovat Dev Food Ind, Shenzhen 518060, Peoples R China Shenzhen Univ, Inst Adv Study, Shenzhen Key Lab Marine Microbiome Engn, Shenzhen 518060, Peoples R China Peking Univ, Inst Food & Bioresource Engn, Coll Engn, Beijing 100871, Peoples R China Shenzhen Univ, Inst Adv Study, Shenzhen 518060, Peoples R China |
| Keywords | HOLDING CAPACITY AROMATIC-AMINES MEAT COOKING MARINATION STABILITY EXTRACT BEEF |
| Issue Date | 15-Mar-2023 |
| Publisher | FOOD CHEMISTRY |
| Abstract | The present study aimed to investigate the effects of five emulsifiers, including DATEM, DMG, PL, SDS, and SPP, on HA formation in chemical models and roasted chicken patties. UPLC-MS analysis showed that DMG and SPP were the most promising among them. In particular, at 0.15-0.9% (w/w) in roasted chicken patties, they effectively reduced the contents of PhIP (21-43%), MeIQx (26-50%) and 4,8-DiMeIQx (16-43%) relative to the control, whereas DATEM, PL and SDS promoted their formation. Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging analysis revealed that the inhibitory effect of SPP and DMG was partly mediated through their capability to help retain water in the macromolecular structures of the muscle tissue. This favorable effect was also supported by the significantly improved adhesiveness of the SPP and DMG samples relative to other samples. These findings suggest that SPP and DMG are effective additives for attenuation of HA contents in meat-based products. |
| URI | http://hdl.handle.net/20.500.11897/657653 |
| ISSN | 0308-8146 |
| DOI | 10.1016/j.foodchem.2022.134558 |
| Indexed | EI SCI(E) |
| Appears in Collections: | 工学院 |
