Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products

doi:10.7506/spkx1002-6630-20200714-189

Abstract

Abstract: The effects of eight antioxidants which are permitted to be added to deep-fat fried meat products according to the Chinese national standard GB 2760—2014 on the quality of and heterocyclic amines (HAs) formation in deep-fat fried meat patties from three animal species were systematically analyzed. The results showed that different antioxidants had different effects on meat quality. Addition of antioxidant of bamboo leaves (AOB), phytic acid (PA), carnosic acid (CA), rosmarinci acid (RA) or tea polyphenol (TP) maintained a higher level of moisture content during the deep-fat frying process, and also decreased the cooking loss and improved the tenderness and texture characteristics. Different antioxidants showed different inhibitory activities on the formation of various HAs. In deep-fat fried chicken patties, PS exhibited the highest inhibition rate (48%) on 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), while CA had the highest inhibition on 2-amino-3,8-dimethyl-imidazo[4,5-f]-quinoxaline (8-MeIQx) with an inhibition rate of 56%. The formation of total HAs in deep-fat fried chicken patties was significantly decreased by PA, CA and PS (P < 0.05). In deep-fat fried beef patties, CA had the strongest inhibition on PhIP, and, together with BL, exhibited better inhibition on 8-MeIQx than the other six antioxidants (P < 0.05). CA, BL and PS significantly inhibited the formation of total HAs (P < 0.05). In deep-fat fried pork patties, BL showed the strongest inhibitory effect on PhIP (with an inhibition rate of 64%) and all eight antioxidants significantly reduced the formation of 8-MeIQx and 2-amino-3,4,8-trimethyl-imidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) (P < 0.05). BL had the highest inhibition against total HAs in deep-fat fried pork patties with an inhibition rate of 49%. Generally, BL, CA, PA, TP, RA and PS showed relative better inhibitory effects on the formation of HAs in deep-fat fried meat products.

Key words: antioxidants; deep-fat fried meat products; eating quality; heterocyclic amines

CLC Number:

TS251.5

LI Mingyang, CHEN Shenghuizi, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi. Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products[J]. FOOD SCIENCE, 2021, 42(16): 29-38.

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Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products

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