Abstract:

In the present study, the effects of liquid smoke on the contents of 9 heterocyclic amines in stewed beef were
studied. The results showed that only PHIP and MeIQx were detected and the total amount was 0.16 ng/g. The kinds and
amounts of heterocyclic amines (HAAs) were significantly increased with the extension of stewing time (P ＜ 0.05). Totally
9 kinds of HAAs at a level of 21.18 ng/g were detected after 4 h stewing. The addition of liquid smoke could decrease
the amount of HAAs from stewed beef. The amount of HAAs in stewed beef was remarkably decreased from 92.72 to
7.35 ng/g with the addition of 0.05 mg/mL liquid smoke (P ＜ 0.05). This study demonstrated that the capability of liquid
smoke in decreasing the production of HAAs was probably correlated with its antioxidant properties.

Key words: liquid smoke, antioxidant, heterocyclic amine, stewed beef