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Meurillon M, Anderson C, Angénieux M, Mercier F, Kondjoyan N, Engel E. Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat. Meat Sci 2023; 198:109088. [PMID: 36623338 DOI: 10.1016/j.meatsci.2022.109088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In a previous work, we studied the inhibition of heterocyclic aromatic amine formation by natural ingredients rich in antioxidants: caper, oregano, wine and green tea. This present work aimed to assess the sensory impact of the addition of these ingredients in ground beef patties. The best liked formulations were determined by a hedonic scoring. Caper and oregano were not significantly different from the standard, the most appreciated, due to their congruency with cooked meat. Direct dissimilarity assessment was performed to evaluate the overall, gustative and odor differences between formulations. Olfactive differences were evidenced as key drivers of these differences. Standard and caper were close while oregano was found significantly different from them. A fast sensory profiling permitted to evidence that aromatic plant note was discriminant for oregano formulation. Gas chromatography-mass spectrometry/multibooth olfactometry identified the distinctive odor-active compounds of the formulations as pyrazines and sulfide for oregano formulation and ester for caper formulation.
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Affiliation(s)
- Maïa Meurillon
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France.
| | - Chloé Anderson
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Magaly Angénieux
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Nathalie Kondjoyan
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Erwan Engel
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
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Planche C, Ratel J, Mercier F, Zhang C, Angénieux M, Blinet P, Marchand P, Dervilly G, Albert I, Tressou J, Debrauwer L, Engel E. In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake. Food Chem 2021; 374:131623. [PMID: 34872793 DOI: 10.1016/j.foodchem.2021.131623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 10/08/2021] [Accepted: 11/13/2021] [Indexed: 11/20/2022]
Abstract
In a risk assessment perspective, this work aims to assess the bioaccessibility of PCBs in meat. A standardised in vitro static digestion protocol was set up and coupled with extraction, clean-up and GC × GC-ToF/MS multianalyte method to monitor the fate of PCBs in meat during digestion. Starting with spiked meat, PCB bioaccessibility in 11% fat medium-cooked meat varied in adults from 20.6% to 30.5% according to congeners. PCB bioaccessibility increased to 44.2-50.1% in 5% fat meat and decreased to 6.2-9.1% and to 14.6-19.4% in digestion conditions mimicking infants and elderly, respectively. Intense cooking also decreased PCB bioaccessibility to 18.0-26.7%. Bioaccessibility data obtained with spiked meat were validated with measurements carried out in incurred meat samples. Finally, mean uptake distributions are obtained from a modular Bayesian approach. These distributions feature a lower mode when the fat content is higher, the meat is well-done cooked, and the consumers are older.
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Affiliation(s)
- Christelle Planche
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France; Toxalim, Université de Toulouse, INRAE, ENVT, INP-EI-Purpan, Université de Toulouse 3 Paul Sabatier, F-31027 Toulouse, France; Axiom Platform, UMR Toxalim, MetaToul-MetaboHUB, National Infrastructure of Metabolomics and Fluxomics, F-31027, France
| | - Jérémy Ratel
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Cheng Zhang
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Magaly Angénieux
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Patrick Blinet
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | | | | | - Isabelle Albert
- UMR MIA, INRAE, AgroParisTech, Université Paris Saclay, Paris 518, Paris, France
| | - Jessica Tressou
- UMR MIA, INRAE, AgroParisTech, Université Paris Saclay, Paris 518, Paris, France
| | - Laurent Debrauwer
- Toxalim, Université de Toulouse, INRAE, ENVT, INP-EI-Purpan, Université de Toulouse 3 Paul Sabatier, F-31027 Toulouse, France; Axiom Platform, UMR Toxalim, MetaToul-MetaboHUB, National Infrastructure of Metabolomics and Fluxomics, F-31027, France
| | - Erwan Engel
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France.
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Ratel J, Mercier F, Angénieux M, Kondjoyan N, Abouelkaram S, Blinet P, Travel A, Royer E, Baéza-Campone E, Cariou R, Jondreville C, Engel E. Identification by volatolomics of hydrocarbon, oxygenated, sulfur and aromatic markers of livestock exposure to α-hexabromocyclododecane. Food Chem 2021; 374:131504. [PMID: 34852955 DOI: 10.1016/j.foodchem.2021.131504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 10/20/2021] [Accepted: 10/27/2021] [Indexed: 01/28/2023]
Abstract
Volatile organic compounds (VOC)-based metabolomics, or volatolomics, was investigated for revealing livestock exposure to chemical contamination. Three farm animals, namely laying hens, broilers, and pigs, were experimentally exposed to 5 or 50 ng α-HBCDD g-1 feed. Liver and egg yolk for hens were analysed by headspace-SPME-GC-MS to reveal candidate markers of the livestock exposure to α-HBCDD. For hens, 2-butanol was found as marker in egg. In liver, twelve VOCs were highlighted as markers, with three aromatic VOCs - styrene, o-xylene, α-methylstyrene - highlighted for the two α-HBCDD doses. For broilers, six markers were revealed, with interestingly, styrene and phenol which were also found as markers in hen liver. For pigs, ten markers were revealed and the seven tentatively identified markers were oxygenated and sulfur VOCs. The candidate markers tentatively identified were discussed in light of previous volatolomics data, in particular from a γ-HBCDD exposure of laying hens.
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Affiliation(s)
- Jérémy Ratel
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France.
| | | | | | | | | | - Patrick Blinet
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
| | | | | | | | | | | | - Erwan Engel
- INRAE, UR QuaPA, F-63122 Saint-Genès-Champanelle, France
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Meurillon M, Angénieux M, Mercier F, Blinet P, Chaloin L, Chevolleau S, Debrauwer L, Engel E. Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling. Food Chem 2020; 331:127264. [PMID: 32619906 DOI: 10.1016/j.foodchem.2020.127264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 06/04/2020] [Accepted: 06/04/2020] [Indexed: 10/24/2022]
Abstract
This work aimed to develop a method permitting an informed choice of antioxidants to reduce carcinogenic heterocyclic aromatic amine (HAA) formation during proteinaceous food cooking. Therefore, a three-step approach was developed. First, the most promising antioxidants were selected using molecular modeling approaches. For this, analog design was used to highlight the most suitable antioxidants based on their diversification potential using bioisosteric replacement. Then, structure activity relationship studies allowed drawing the relevant properties for inhibiting HAA formation and explained partly the inhibitory activity. Secondly, the approved antioxidants were tested in ground beef patties to assess their inhibitory properties against HAA formation. Resveratrol was found to be the most efficient as it totally inhibited MeIQ and reduced MeIQx and PhIP formation by 40 and 70%, respectively. Finally, natural ingredients rich in these antioxidants were evaluated. Oregano was found to totally inhibit MeIQ formation and to reduce by half MeIQx and PhIP formation.
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Affiliation(s)
- Maïa Meurillon
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France.
| | - Magaly Angénieux
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
| | - Patrick Blinet
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
| | - Laurent Chaloin
- Institut de Recherche en Infectiologie de Montpellier (IRIM), Université de Montpellier, CNRS, F-34090 Montpellier, France
| | - Sylvie Chevolleau
- Toxalim (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, F-31027 Toulouse, France; Metatoul-Axiom Platform, MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, Toxalim, INRAE, F-31027 Toulouse, France
| | - Laurent Debrauwer
- Toxalim (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, F-31027 Toulouse, France; Metatoul-Axiom Platform, MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, Toxalim, INRAE, F-31027 Toulouse, France
| | - Erwan Engel
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
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Planche C, Ratel J, Blinet P, Mercier F, Angénieux M, Chafey C, Zinck J, Marchond N, Chevolleau S, Marchand P, Dervilly-Pinel G, Guérin T, Debrauwer L, Engel E. Effects of pan cooking on micropollutants in meat. Food Chem 2017; 232:395-404. [DOI: 10.1016/j.foodchem.2017.03.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 03/03/2017] [Accepted: 03/08/2017] [Indexed: 11/25/2022]
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