Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract. Issue 11 (13th September 2022)

• Record Type: Journal Article
• Authors: Gumus, Damla; Kizil, Mevlude
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 11(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-09-13
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17119
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This study aimed to examine the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Samples were marinated with different concentrations (0%, 0.25%, 0.5%, and 1%) of VME and cooked at 150 or 200°C in a pan. Twelve HAAs (IQ, IQx, MeIQ, MeIQx, 4, 8‐DiMeIQx, 7, 8‐DiMeIQx, Harman, Norharman, Trp‐P‐2, PhIP, AαC, and MeAαC) were analyzed, and total HAA levels ranged between 0.11 and 42.4 ng/g across all samples. A higher level of total HAAs was formed at higher cooking temperature, and the types and amounts of HAAs formed in the samples varied according to the temperature and the presence of VME. Reduction rate of VME on total HAA formation was 86.7%–99.3% and 50.5%–98.1% at 150 and 200°C, respectively. Moreover, VME reduced the lipid oxidation in chicken thigh meat. In conclusion, VME significantly mitigated the levels of HAAs in chicken samples. Practical Applications: This study is the first to investigate the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken meat. Formation of total and individual HAAs and lipid oxidation were effectively mitigated by VME marinades, and VME did not alter the organoleptic quality of chicken thigh meat according to the preliminary sensory evaluation. Therefore, this study suggests that marination with VME might be implicated to domestic and food service food preparation and cooking practices to reduce the formation and dietary intake of carcinogenic/mutagenic HAAs.