Journal
JOURNAL OF FOOD PROTECTION
Volume 83, Issue 2, Pages 365-376Publisher
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-19-084
Keywords
Benzo[a]pyrene; Charcoal; Composition analysis; Grilling methods; Heterocyclic aromatic amines; Tea marinades
Funding
- Key Technology Research of Chinese Traditional Food Industrialized Processing and Equipment Development [2016YFD040040303]
- Key Technology Innovation of Agricultural Industry of Nanjing Science and Technology Development Project [201716055]
- China Agriculture Research System (Beijing, China) [CARS-41-Z06]
- Key technical research and development and industrialization demonstration of key yellow-feather chicken processing in Jiangsu Province [CX(18)1006]
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The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[ a] pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking.
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