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Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality

The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimiz...

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Main Authors: Selamat, Jinap, Iqbal, Shahzad Zafar, Talib, Nur Hafiza, Hasnol, Nur Diyana Syamim
Format: Article
Language:English
Published: Association of Food Scientists & Technologists (India) 2016
Online Access:http://psasir.upm.edu.my/id/eprint/15145/1/Heterocyclic%20aromatic%20amines%20in%20deep%20fried%20lamb%20meat%20the%20influence%20of%20spices%20marination%20and%20sensory%20quality.pdf
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spelling oai:psasir.upm.edu.my:15145 http://psasir.upm.edu.my/id/eprint/15145/ Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality Selamat, Jinap Iqbal, Shahzad Zafar Talib, Nur Hafiza Hasnol, Nur Diyana Syamim The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70 °C) and well done (80 °C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs. Association of Food Scientists & Technologists (India) 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/15145/1/Heterocyclic%20aromatic%20amines%20in%20deep%20fried%20lamb%20meat%20the%20influence%20of%20spices%20marination%20and%20sensory%20quality.pdf Selamat, Jinap and Iqbal, Shahzad Zafar and Talib, Nur Hafiza and Hasnol, Nur Diyana Syamim (2016) Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality. Journal of Food Science and Technology, 53 (3). pp. 1411-1417. ISSN 0022-1155; ESSN: 0975-8402 https://link.springer.com/article/10.1007%2Fs13197-015-2137-0 10.1007/s13197-015-2137-0
institution UPM IR
collection UPM IR
language English
description The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70 °C) and well done (80 °C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.
format Article
author Selamat, Jinap
Iqbal, Shahzad Zafar
Talib, Nur Hafiza
Hasnol, Nur Diyana Syamim
spellingShingle Selamat, Jinap
Iqbal, Shahzad Zafar
Talib, Nur Hafiza
Hasnol, Nur Diyana Syamim
Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
author_facet Selamat, Jinap
Iqbal, Shahzad Zafar
Talib, Nur Hafiza
Hasnol, Nur Diyana Syamim
author_sort Selamat, Jinap
title Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
title_short Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
title_full Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
title_fullStr Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
title_full_unstemmed Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
title_sort heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
publisher Association of Food Scientists & Technologists (India)
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/15145/1/Heterocyclic%20aromatic%20amines%20in%20deep%20fried%20lamb%20meat%20the%20influence%20of%20spices%20marination%20and%20sensory%20quality.pdf
_version_ 1819293890367193088
score 13.4562235

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