Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters. (15th March 2019)

• Record Type: Journal Article
• Authors: Buła, Maria; Przybylski, Wiesław; Jaworska, Danuta; Kajak-Siemaszko, Katarzyna
• Is Part Of: Food chemistry. Volume 276(2019)
• Page Start: 511
• Page End: 519
• Publication Date: 2019-03-15
• Subjects: 4 8-DiMeIQx, 2-amino-3, 4, 8-trimethylimidazo[4, 5-f]quinoxaline -- 7 8-DiMeIQx, 2-amino-3, 7.8-trimethylimidazo[4, 5-f]quinoxaline -- AM acid meat -- GP glycolytic potential -- HAAs heterocyclic aromatic amines -- IQ 2-amino-3-methylimidazo[4, 5-f]quinolone -- IQx 2-amino-3-methylimidazo[4, 5-f]quinoxaline -- LOQ limit of quantification -- LSD the least significant differences test -- MeIQ 2-amino-3, 4-dimethyl-imidazo[4, 5-f]quinoline -- MeIQx 2-amino-3, 8-dimethylimidazo[4, 5-f]quinoxaline -- PAHs polycyclic aromatic hydrocarbons -- PCA Principal Component Analysis method -- PhIP 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine -- PSE pale, soft, exudative meat -- QDA Quantitative Descriptive Analysis method; Pork -- Glucose -- Ultimate pH -- HAAs; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.10.073
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Glucose, creatine have a significant impact on HAAs formation. Fat and color parameter b ∗ may promote formation of HAAs or inhibit them. Meat with a higher pH is characterized by a lower content of the precursor of HAA. Heat treatment of meat at a temperature below 180 °C is recommended. Abstract: The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by variation in chemical composition, especially in precursors of HAAs. The formation of HAAs in meat was significantly related to ultimate pH (r = −0.80), glucose concentration (r = 0.60) and color parameters (r = 0.61–0.80). These studies also demonstrated the increased amount of HAAs in meat with higher temperature of grilling. Raising the grill temperature from 180 °C to 220 °C resulted in a two-fold increase in the 4, 8-DiMeIQx content and nine-fold 7, 8-DiMeIQx. In the case of grilling at 220 °C, the increase in 7, 8-DiMeIQx content was accompanied by a decrease in tenderness and juiciness (r = −0.60) and deterioration of overall quality (r = 0.70).