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Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for...

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Main Authors: Selamat, Jinap, Hasnol, Nur Diyana Syamim, Sanny, Maimunah, Jahurul, M. H. A.
Format: Article
Language:English
Published: Elsevier 2018
Online Access:http://psasir.upm.edu.my/id/eprint/72431/1/Effect%20of%20organic%20acid%20ingredients%20.pdf
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spelling oai:psasir.upm.edu.my:72431 http://psasir.upm.edu.my/id/eprint/72431/ Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken Selamat, Jinap Hasnol, Nur Diyana Syamim Sanny, Maimunah Jahurul, M. H. A. The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey. Elsevier 2018-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72431/1/Effect%20of%20organic%20acid%20ingredients%20.pdf Selamat, Jinap and Hasnol, Nur Diyana Syamim and Sanny, Maimunah and Jahurul, M. H. A. (2018) Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84. 478 - 484. ISSN 0956-7135 https://www.sciencedirect.com/science/article/abs/pii/S095671351730419X 10.1016/j.foodcont.2017.08.025
institution UPM IR
collection UPM IR
language English
description The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey.
format Article
author Selamat, Jinap
Hasnol, Nur Diyana Syamim
Sanny, Maimunah
Jahurul, M. H. A.
spellingShingle Selamat, Jinap
Hasnol, Nur Diyana Syamim
Sanny, Maimunah
Jahurul, M. H. A.
Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
author_facet Selamat, Jinap
Hasnol, Nur Diyana Syamim
Sanny, Maimunah
Jahurul, M. H. A.
author_sort Selamat, Jinap
title Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
title_short Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
title_full Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
title_fullStr Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
title_full_unstemmed Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
title_sort effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
publisher Elsevier
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/72431/1/Effect%20of%20organic%20acid%20ingredients%20.pdf
_version_ 1819299039434244096
score 13.4562235

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