Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties

The present study aimed to investigate the effects of five emulsifiers, including DATEM, DMG, PL, SDS, and SPP, on HA formation in chemical models and roasted chicken patties. UPLC-MS analysis showed that DMG and SPP were the most promising among them. In particular, at 0.15-0.9% (w/w) in roasted chicken patties, they effectively reduced the contents of PhIP (21-43%), MeIQx (26-50%) and 4,8-DiMeIQx (16-43%) relative to the control, whereas DATEM, PL and SDS promoted their formation. Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging analysis revealed that the inhibitory effect of SPP and DMG was partly mediated through their capability to help retain water in the macromolecular structures of the muscle tissue. This favorable effect was also supported by the significantly improved adhesiveness of the SPP and DMG samples relative to other samples. These findings suggest that SPP and DMG are effective additives for attenuation of HA contents in meat-based products.

Automated summary

The present study investigated the effects of five emulsifiers on the formation of harmful substances in chemical models and roasted chicken patties. DMG and SPP were found to be the most promising, effectively reducing the contents of these substances in the patties. This inhibitory effect was partially mediated through the retention of water in the muscle tissue, as revealed by magnetic resonance imaging analysis. The findings suggest that SPP and DMG are effective additives for reducing the formation of harmful substances in meat-based products.