期刊
MEAT SCIENCE
卷 117, 期 -, 页码 57-62出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.02.040
关键词
Heterocyclic amines; Beef patties; Dried apple peel powder; Inhibition; Liquid chromatography-tandem mass spectrometry
资金
- Collaborative Research Development Grant Program [424811-2011]
- Leahy Orchards Inc. [232915]
- Natural Sciences and Engineering Council of Canada [462255-2014]
The efficacy of polyphenol-rich dried apple peel extract (DAPP) to inhibit the formation of heterocyclic aromatic amines (HCAs) during frying of beef patties was assessed after DAPP was applied at 0.1, 0.15 and 0.3% (w/w) either on the surface of the patties or mixed inside the patty prior to frying. 2-Amino-3,8-dimethylimidazo[4,5f]quinoxaline (MeIQx), 2-amino-1-ethyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-dimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were quantified after frying. HCA concentrations decreased (p < 0.05) upon both surface and mixed applications of DAPP at all of the tested doses. Surface application of 0.3% DAPP showed greater (p < 0.05) inhibitory effects on HCA formation by 68% for MeIQx, 56% for 4,8-DiMeIQx and 83% for PhIP as opposed to 41%, 21% and 60% respectively, for the mixed DAPP application of 0.3%. The present study results indicate that surface application of DAPP in meat preparation prior to pan-frying can be a useful approach to minimize the formation of genotoxic HCAs in fried beef patties. (C) 2016 Elsevier Ltd. All rights reserved.
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