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Cheng YQ, Leible M, Rigling M, Weiss J, Zhang YY, Gibis M. Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages. Food Res Int 2024; 190:114633. [PMID: 38945584 DOI: 10.1016/j.foodres.2024.114633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/08/2024] [Accepted: 06/08/2024] [Indexed: 07/02/2024]
Abstract
The Frankfurter sausages smoked with beech, oak, and alder, respectively, were used to clarify the underlying impact of the smoke chemical composition on the levels of heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). The result indicated that different wood types significantly affected the profiles of target substances in food matrices. The beech-smoked samples had lower contents of total free HAs (5.98-6.80 ng/g dry-weight-DW), PAH4 (3.31-3.83 ng/g DW), and PAH8 (10.0-10.8 ng/g DW), whereas the alder pyrolysis usually led to higher hazardous residues (8.26-9.19 ng/g DW of total free HAs, 4.24-6.60 ng/g DW of PAH4 and 14.1-23.3 ng/g DW of PAH8). In addition, the differences in smoke chemical composition were attributed to the different proportions of 15 key identified substances. Among them, two aldehydes (5-methyl-furfural & furfural) and two phenols (phenol & 5-hydroxymaltol) may have synergistic or competitive inhibitory effects on the formation of HAs and PAHs in smoked meat products.
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Affiliation(s)
- Yi-Qun Cheng
- College of Life Sciences, Anhui Normal University, 241000 Wuhu, Anhui, People's Republic of China; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Malte Leible
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Yan-Yan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany.
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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2
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Aoudeh E, Oz E, Oz F. Understanding the heterocyclic aromatic amines: An overview and recent findings. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:1-66. [PMID: 38906585 DOI: 10.1016/bs.afnr.2024.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Heterocyclic aromatic amines (HAAs) constitute a group of highly toxic organic compounds strongly associated with the onset of various types of cancer. This paper aims to serve as a valuable resource for food scientists working towards a better understanding of these compounds including formation, minimizing strategies, analysis, and toxicity as well as addressing existing gaps in the literature. Despite extensive research conducted on these compounds since their discovery, several aspects remain inadequately understood, necessitating further investigation. These include their formation pathways, toxic mechanisms, effective mitigation strategies, and specific health effects on humans. Nonetheless, recent research has yielded promising results, contributing significantly to our understanding of HAAs by proposing new potential formation pathways and innovative strategies for their reduction.
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Affiliation(s)
- Eyad Aoudeh
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum, Türkiye
| | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum, Türkiye.
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Shen X, Chen Y, Ojobi Omedi J, Zeng M, Xiao C, Zhou Y, Chen J. Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty. Food Res Int 2023; 173:113262. [PMID: 37803575 DOI: 10.1016/j.foodres.2023.113262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 07/07/2023] [Accepted: 07/09/2023] [Indexed: 10/08/2023]
Abstract
This study investigated the effects of smoke derived from cypress (CY), mulberry (MU), metasequoia (ME), pine (PI), and camphor (CA) on the heterocyclic aromatic amines (HAs), flavor, and sensory attributes of smoked pork patty. The results showed that the smoke derived from the five kinds of wood and the flavor of the corresponding smoked meat were classified into three types. Moreover, the smoke of CY and PI, and the smoke of MU and ME can be classified into one category respectively, which significantly improved the flavor of the smoked meat. Both free and protein-bound HAs were detected in smoked meat, while the smoking process significantly increased the HAs content, especially free Norharman (3.26 ng/g in control meat, and 82.24 ng/g in meat smoked with CY). Correlation analysis showed that various volatile organic compounds (VOCs) and HAs were closely associated. Future research should pay attention to the VOCs in smoked meat including vanillin, Close attention should be paid to tridecane and crotonic acid, as well as tetradecane and α-Dehydro-ar-himachalene in smoke, which were consistently correlated with various HAs and may participate in HAs formation. These results may reveal how the smoking process influences the formation of HAs and which factors should be targeted to inhibit HAs in smoked meat products.
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Affiliation(s)
- Xing Shen
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jacob Ojobi Omedi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Chunwang Xiao
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China.
| | - Yijun Zhou
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China.
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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Zhang L, Hu Y, Liu Q, Chen Q, Xia X, Kong B. Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks. Food Chem 2023; 398:133869. [DOI: 10.1016/j.foodchem.2022.133869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 08/04/2022] [Accepted: 08/04/2022] [Indexed: 11/28/2022]
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Huang Y, Zhou Y, Liu Y, Wan J, Hu P, Liu L, Li M, Zhou Y, Gu S, Chen D, Hu B, Hu K, Zhu Q. Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing. Food Chem X 2022; 17:100544. [PMID: 36845486 PMCID: PMC9943755 DOI: 10.1016/j.fochx.2022.100544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/03/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022] Open
Abstract
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days, and it was found that the physicochemical indexes, antioxidant capacity, thermal stability and protein network structure of the cured meat using 5 mL/kg of liquid smoke were excellent than the other groups used (P < 0.05). However, concentrations at 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Additionally, the correlation analysis demonstrated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which were adjusted by changing the usage of liquid smoke.
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Affiliation(s)
- Yanpei Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Jing Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Mingming Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yeling Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sha Gu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Dan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Bokai Hu
- Guizhou Provincial Institute of Walnut, Guizhou Academy of Forestry, Guiyang 550005, China
| | - Ke Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China,Corresponding author at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
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Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods 2022; 11:foods11223687. [PMID: 36429279 PMCID: PMC9689661 DOI: 10.3390/foods11223687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0−4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.
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Affiliation(s)
- Xing Shen
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jacob Ojobi Omedi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Chunwang Xiao
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- Correspondence: (C.X.); (M.Z.)
| | - Yijun Zhou
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (C.X.); (M.Z.)
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Du H, Wang Z, Li Y, Liu Q, Chen Q, Kong B. Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods 2022; 11:3491. [PMID: 36360104 PMCID: PMC9656184 DOI: 10.3390/foods11213491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 10/30/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022] Open
Abstract
The physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon and in the remaining oil were investigated. Corn oil led to the lowest total free amino acids (FAAs) contents and glucose content of fried bacon (p < 0.05) and rapeseed oil led to the lowest creatine content of fried bacon (p < 0.05). Bacon fried in corn oil had the highest HAA contents (p < 0.05). The total HAA contents of the oils after frying were lowest in rapeseed and soybean oils (p < 0.05). The type of vegetable oil used affected the color of the fried bacon but not the flavor and taste (p < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered.
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Affiliation(s)
| | | | | | | | | | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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