期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 63, 期 2, 页码 919-926出版社
ELSEVIER
DOI: 10.1016/j.lwt.2015.04.047
关键词
Local spices; Beef meat; HCAs
The present study focused to investigate the effect of some selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ MeIQx, DiMeIQx, IQ, norharman, harman and A alpha C) in grilled satay (beef). Satay samples were marinated with 1 -4 g/100 g concentration of turmeric and 2.5-10 g/100 g concentration of torch ginger, lemongrass and curry leaves, at different medium (70 degrees C) and well done (80 degrees C) doneness cooking temperatures. The concentration of HCAs in grilled satay samples were analysed using LC/MS technique. The results have shown that turmeric reduced maximum 82 ng/100 g level of IQ(11.43 +/- 0.53 to 2.05 +/- 0.18 ng/g) at 4 g/100 g concentration at medium doneness and 44.4 ng/100 g level was reduced of IQ, when satay was marinated with 10 g/100 g lemongrass concentration at medium doneness. The highest level of MeIQX was reduced to 83 ng/100 g of satay meat marinated in 10 g/100 g torch ginger at medium doneness. Curry leaves with 10 g/100 g concentration marinated beef meat was reduced the level of IQ 78.5 at medium doneness. The use of local spices in marinating of grilled beef will certainly inhibit/reduce the level of toxic and harmful HCAs. Significance of results for industry: The use of native spices during grilling of meat will minimize the formation of heterocyclic amines and therefore will help to avoid toxic and carcinogenic effects from these toxins. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据