Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

Ahyoung Dong, Jiyoung Lee, Han Seung Shin

Research output: Contribution to journalArticlepeer-review

34 Scopus citations

Abstract

The effects of natural food ingredients including Korean bramble, onion, and marinade sauce with water extracts of olive and lotus leaf on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties and chicken breasts. The patties and chicken breasts containing natural food ingredients were fried at 230 and 200oC for 8 min on each side. Addition of 4 g Korean bramble to beef patties reduced the formation of 2-amino- 3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 9H-pyrido [3,4-b]indole (Norharman), and 2-amino-6-methyldipyrido [1,2-a:3',2'-d]imidazole (Glu-P-1) by 74, 62, and 39%, respectively. Also, when 2 g onion was added to beef patties, the formation of 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline (4,8-DiMeIQx), Glu-P-1, MeIQ, Norharman, and 2-amino-1-methyl-6-phenylimidazo-[4,5- b]pyridine (PhIP) was inhibited by 100, 96, 88, 74, and 79%, respectively. When marinade sauce containing 2% water extracts of olive and lotus leaf was added to chicken breasts, most HCAs formation was inhibited. Especially, the formation of Glu-P-1, 2-aminodipyrido [1,2-a:3',2'- d]imidazole (Glu-P-2), and MeIQ were reduced by 100%.

Original languageEnglish
Pages (from-to)359-365
Number of pages7
JournalFood Science and Biotechnology
Volume20
Issue number2
DOIs
StatePublished - Apr 2011

Keywords

  • Beef patty chicken breast
  • Heterocyclic amine
  • Korean bramble
  • Marinade sauce
  • Onion

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