Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 12, Pages 2661-2669Publisher
WILEY
DOI: 10.1111/ijfs.13557
Keywords
Breed; heterocyclic aromatic amines; lamb; smoked meat
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Funding
- Special Science and Technology Cooperation Projects of Hong Kong, Macao and Taiwan Cooperative Platform for Industrialization of Traditional Chinese Meat Products
- Control of Harzards during Meat Processing [2014DFT30250]
- Modern Agricultural Talent Support Program-Outstanding Talents and Innovative Team of Agricultural Scientific Research [2016-2020]
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Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds, which are commonly detectable in cooked meat products. The objective of this study was to evaluate the effect of sheep breeds on the formation of HAAs in smoking cooked lamb. The results showed that HAAs in smoked lamb meat products were generally low (2.74-5.42 ng g(-1)), with most being Harman and Norharman. IQ, MeIQx, 4,8-DiMeIQx, Trp-p-2, PhIP and MeAaC were not detected in smoked lamb meat products in the present study. The total content of HAAs differed between meat products of different sheep breeds, but no difference in the order of magnitude was determined. Smoking altered the content of protein, fat, moisture and free amino acids in lamb meat products, which was probably mostly contributed by the reduction in meat moisture. Free tryptophan decreased in all breeds after smoking, which was probably used to synthesise HAAs. In summary, HAAs were low in smoked lamb meat products of all sheep breeds; thus, consumption of smoked lamb meat products should contribute very limited intake of HAAs.
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