The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

Shen X., Chen Y., Omedi J. O., ÖZ E., ÖZ F., Xiao C., ...Daha Fazla

FOODS, cilt.11, sa.22, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 22
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/foods11223687
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: heterocyclic amines, smoking durations, smoking temperatures, volatile organic compounds, UPLC-MS/MS, meat patties, ROAST BEEF PATTIES, AROMATIC-AMINES, PHENOLIC-COMPOUNDS, MODEL SYSTEM, PROFILES, TEXTURE, QUALITY, SPICES, HEAT
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs-including F-7,8-DiMeIQx; F-MeA alpha C; F-Harman and F-Norharman-and six kinds of protein-bound HAs-including B-A alpha C; B-7,8-DiMeIQx; B-Glu-p-1; B-MeA alpha C; B-Harman and B-Norharman-were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0-4 h (at 0 h and 4 h they were 4.24 ng.g(-1) and 98.33 ng.g(-1), respectively), and the content of the free HAs decreased to 78.80 ng.g(-1), at 5 h. At the same time, the free HAs content increased from 53.52 ng.g(-1), at 50 degrees C, to 127.16 ng.g(-1), at 60 degrees C, and then decreased continuously. The content of the free HAs was the highest at 60 degrees C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng.g(-1). Meanwhile, at 90 degrees C, it increased to 1643.53 ng.g(-1). Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.