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

Asad Nawaz; Baoping Shi; Sana Irshad; Hao Suo; Xia Wang; Yuge Bi; Mingfu Wang; Feng Chen; Ka-Wing Cheng

doi:10.1016/j.foodchem.2022.134558

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

Food Chem. 2023 Mar 15;404(Pt A):134558. doi: 10.1016/j.foodchem.2022.134558. Epub 2022 Oct 10.

Authors

Asad Nawaz¹, Baoping Shi², Sana Irshad³, Hao Suo², Xia Wang⁴, Yuge Bi⁵, Mingfu Wang², Feng Chen², Ka-Wing Cheng⁶

Affiliations

¹ College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
² Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
³ College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China.
⁴ Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
⁵ Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China.
⁶ Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. Electronic address: kwcheng@szu.edu.cn.

PMID: 36244065
DOI: 10.1016/j.foodchem.2022.134558

Abstract

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.

Keywords: Chemical models; Emulsifiers; Heterocyclic amines; Roasted chicken; Water distribution.

MeSH terms

Amines / chemistry
Animals
Chickens*
Chromatography, Liquid
Cooking / methods
Emulsifying Agents / analysis
Heterocyclic Compounds* / analysis
Meat / analysis
Tandem Mass Spectrometry / methods
Water

Substances

Water
Heterocyclic Compounds
Amines
Emulsifying Agents