Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

Diaodiao Yang; Zhiyong He; Daming Gao; Fang Qin; Shaolin Deng; Peng Wang; Xinglian Xu; Jie Chen; Maomao Zeng

doi:10.1016/j.foodchem.2018.09.160

Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

Food Chem. 2019 Mar 15:276:195-201. doi: 10.1016/j.foodchem.2018.09.160. Epub 2018 Sep 26.

Authors

Diaodiao Yang¹, Zhiyong He², Daming Gao³, Fang Qin⁴, Shaolin Deng⁵, Peng Wang⁶, Xinglian Xu⁷, Jie Chen⁸, Maomao Zeng⁹

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: zyhe@jiangnan.edu.cn.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: gaodamingtmm@jiangnan.edu.cn.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: qfflast@sina.com.
⁵ National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: dslin@njau.edu.cn.
⁶ National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wpeng@njau.edu.cn.
⁷ National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxu@njau.edu.cn.
⁸ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: chenjie@jiangnan.edu.cn.
⁹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: mmzeng@jiangnan.edu.cn.

PMID: 30409584
DOI: 10.1016/j.foodchem.2018.09.160

Abstract

We used an UPLC-MS/MS method to investigate the effects of smoking or baking on the formation of heterocyclic amines (HAs) in sausage processing. We used principal component analysis (PCA) to differentiate the chemical composition, pH and colour of the processed sausages. We detected and quantified eight types of HAs (PhIP, DMIP, Phe-P-1, IQ[4,5-b], 7,8-DiMeIQx, AαC, harman and norharman) in sausages, finding total HA concentrations as high as 422 ± 17.5 ng/g. Higher smoking temperatures led to higher concentrations of total HA in smoked sausages (330 ± 8.19 to 422 ± 17.5 ng/g). On the contrary, higher baking temperatures created lower total HA concentrations in baked sausages (ranging from 139 ± 9.83 to 306 ± 0.92 ng/g). Our results demonstrated that HAs are produced even at low temperatures, which means that HAs should be controlled during sausage processing to minimise their formation.

Keywords: Baking temperature; Heterocyclic amine; Smoking process; UPLC-MS/MS.

MeSH terms

Amines / analysis*
Animals
Chromatography, High Pressure Liquid*
Color
Cooking / methods*
Heterocyclic Compounds / chemistry
Hydrogen-Ion Concentration
Meat Products / analysis*
Principal Component Analysis
Tandem Mass Spectrometry*
Taste Perception
Temperature

Substances

Amines
Heterocyclic Compounds