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Peng Y, He W, Teng S, Jamali MA. The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas. Foods 2023; 12:3517. [PMID: 37761226 PMCID: PMC10529305 DOI: 10.3390/foods12183517] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region. Decorin (DCN) was clearly degraded at a pH of 5.0. The TP and TO of intramuscular connective tissue decreased to 41.41 °C and 43.79 °C, respectively. In the cathepsin L treatment of pH 5.0, the decreases in the TP and TO of IMCT were more sensitive than they were at pH 5.5~6.5.
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Affiliation(s)
- Yingbo Peng
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - Wanhong He
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuang Teng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University, Tandojam 70060, Pakistan
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2
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Zhang YW, Li JH, Teng S, Peng ZQ, Jamali MA. Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level. Poult Sci 2023; 102:102871. [PMID: 37406440 PMCID: PMC10466239 DOI: 10.1016/j.psj.2023.102871] [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: 02/26/2023] [Revised: 06/09/2023] [Accepted: 06/09/2023] [Indexed: 07/07/2023] Open
Abstract
The prerigor salting effect is known to provide superior meat processing quality. Based on the urgent need for low salt meat products, the present study was undertaken to evaluate the prerigor salting effect when basic amino acids were introduced at 1% NaCl level. Ground chicken breast meat was salted with NaCl and basic amino acids at 30 min, 60 min, and 90 min postmortem for prerigor treatments. Compared to the 1% NaCl (w/w) treatment, the introduction of 0.06% basic amino acids (w/w) in the prerigor significantly led to an increase in myofibril fragmentation, myofibrillar protein solubility, emulsion activity, storage modulus change rate, gel water-holding capacity and hardness (P < 0.05). Furthermore, smaller and more uniformly sized droplets were produced in emulsion by basic amino acids. Individual basic amino acids had different prerigor salting effects, and it was indicated that basic amino acids could play a positive role in the prerigor salting effect when NaCl was reduced.
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Affiliation(s)
- Y W Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - J H Li
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - S Teng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Z Q Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - M A Jamali
- Department of Animal Products Technology, Sindh Agriculture University, Tandojam 70060, Pakistan
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Peng Y, Liu S, Zhang Y, Yang L, Guo X, Jamali MA. Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology. Meat Sci 2022; 191:108860. [DOI: 10.1016/j.meatsci.2022.108860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 10/18/2022]
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Li J, Chen H, Guo X, Zhang Y, Jamali MA, Peng Z. Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions. CyTA - Journal of Food 2021. [DOI: 10.1080/19476337.2021.1933195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jiahui Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Hansen Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiuyun Guo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
| | - Zengqi Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Guo X, Gao F, Zhang Y, Peng Z, Jamali MA. Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110883] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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6
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Yawei Z, Xiuyun G, Jamali MA, Rui F, Zengqi P. Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110125] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Guo X, Zhang Y, Jamali MA, Peng Z. Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14752] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Xiuyun Guo
- College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing210095China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Yawei Zhang
- College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing210095China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology Sindh Agriculture University Tandojam Pakistan
| | - Zengqi Peng
- College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing210095China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
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Guo X, Chen S, Cao J, Zhou J, Chen Y, Jamali MA, Zhang Y. Hydrolysis and oxidation of protein and lipids in dry-salted grass carp ( Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids. RSC Adv 2019; 9:39545-39560. [PMID: 35541390 PMCID: PMC9076089 DOI: 10.1039/c9ra07019b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 11/16/2019] [Indexed: 11/21/2022] Open
Abstract
To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing. Compared with NaCl-treated fish (S-F), salt substitute treated fish (SS-F) had a lower Na content, higher moisture content and lower hardness. Sensory analysis showed that salt substitute didn't affect the acceptability of salted fish. The free fatty acids of SS-F treated fish had a slight tendency toward lipolysis at the end of processing. Additionally, the conjugated diene value, lipoxygenase activity and malondialdehyde value were lower in the ventral and dorsal muscles for the SS-F treatment. Meanwhile, the protein carbonyls and thiol groups were significantly decreased as cathepsin B and L activities and FAA content were increased in the ventral and dorsal muscles for the SS-F treatment. l-Histidine and l-lysine accelerated the hydrolysis (inhibit the oxidation) of protein and lipids in dry-salted grass carp, illustrating that l-histidine and l-lysine will be a positive approach to develop healthier meat products.
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Affiliation(s)
- Xiuyun Guo
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Shanan Chen
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Jiayue Cao
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Jingying Zhou
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Yanzheng Chen
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University Tandojam Pakistan
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China
- Synergetic Innovation Center of Food Safety and Nutrition Nanjing China
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Zhang Y, Jamali MA, Peng Z. Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin. CyTA - Journal of Food 2019. [DOI: 10.1080/19476337.2018.1550442] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Muneer Ahmed Jamali
- Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, China
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10
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Wei L, Cui B, Jamali MA, Hui T, Liu S, Bao Y, Peng Z, Zhang Y. The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major. CyTA - Journal of Food 2017. [DOI: 10.1080/19476337.2016.1236147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Luqi Wei
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Baowei Cui
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Muneer Ahmed Jamali
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Teng Hui
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Shixin Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. China
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Hui T, Zhang Y, Jamali MA, Peng Z. Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201500581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Teng Hui
- National Center of Meat Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agriculture UniversityNanjingP. R. China
| | - Yawei Zhang
- National Center of Meat Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agriculture UniversityNanjingP. R. China
| | - Muneer Ahmed Jamali
- National Center of Meat Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agriculture UniversityNanjingP. R. China
| | - Zengqi Peng
- National Center of Meat Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agriculture UniversityNanjingP. R. China
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12
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Cui B, Zhang Y, Wang F, Jamali MA, Wei L, Peng Z. Technical note: The effect of carcass deboning technique on the meat quality of cattle. J Anim Sci 2016; 94:4427-4433. [PMID: 27898874 DOI: 10.2527/jas.2016-0550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effects of the suspended carcass deboning technique on the meat attributes of electrically stimulated cattle ( = 10). A carcass deboning technique that removes the main bones without breakdown of the entire carcass was applied to suspended sides soon after slaughter. After 3 d of aging at 4°C, the shear force of the rectus femoris, longissimus lumborum, and supraspinatus muscles of the suspended carcass deboning technique was reduced by 27%, 29%, and 23% ( < 0.05), respectively. The carcass deboning technique increased the sarcomere length by 14%, 10%, and 16% ( < 0.05), and the myofibril fragmentation index was increased by 10%, 5%, and 13% ( < 0.05), respectively, for the same 3 muscles. There was no difference in the pH, color, or cooking loss between the treatment and the control ( > 0.05). The carcass deboning technique could be a viable approach to improve beef tenderness with a relatively short aging duration.
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Zhang Y, Yang F, Jamali MA, Peng Z. Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing. Molecules 2016; 21:molecules21111439. [PMID: 27801831 PMCID: PMC6273772 DOI: 10.3390/molecules21111439] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 10/21/2016] [Accepted: 10/25/2016] [Indexed: 11/18/2022] Open
Abstract
The present research investigated the antioxidant effect of rape (Brassica campestris L.) bee pollen (RBP) on salami during processing. Eight flavonoids in RBP ethanol extract were quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, and quercetin, rutin, and kaempferol were the major bioactive compounds. The RBP ethanol extract exhibited higher total antioxidant capacity than 6-hydroxy-2,5,7,8-tertramethylchromancarboxylic acid (trolox) at the same concentration. The salami with 0.05% RBP extract had higher catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities than that of the control throughout the processing time (p < 0.05). Significant decreases in peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) were obtained in the final salami product with 0.05% RBP ethanol extract or 1% RBP (p < 0.05). These results suggested that RBP could improve oxidative stability and had a good potential as a natural antioxidant for retarding lipid oxidation.
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Affiliation(s)
- Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
| | - Fengtian Yang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
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Hui T, Zhang Y, Jamali MA, Peng Z. Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Teng Hui
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agriculture University; Nanjing P. R. China
| | - Yawei Zhang
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agriculture University; Nanjing P. R. China
| | - Muneer Ahmed Jamali
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agriculture University; Nanjing P. R. China
| | - Zengqi Peng
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agriculture University; Nanjing P. R. China
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Jamali MA, Zhang Y, Teng H, Li S, Wang F, Peng Z. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures. Molecules 2016; 21:173. [PMID: 26840288 PMCID: PMC6274236 DOI: 10.3390/molecules21020173] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/17/2016] [Accepted: 01/22/2016] [Indexed: 11/16/2022] Open
Abstract
In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160 °C or 220 °C. RTE is rich in phenolic compounds and capable of inhibiting the formation of free radicals. The pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyrido[3,4-b]indole (harman) contents were significantly (p < 0.05) decreased in RTE-treated patties at 220 °C. 9H-3-Amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) and 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole acetate (Trp-P-1) were not detected at 160 °C and were statistically (p < 0.01) reduced at 220 °C compared to the control. RTE remarkably inhibited the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) at 220 °C (p < 0.001) and at 160 °C (p < 0.05). 2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]-indole (MeAαC) were only detected in the control group at 160 °C but were comparatively (p > 0.05) similar in the control and treated groups at 220 °C. 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) were not detected in any sample. Total HCAs were positively correlated with cooking loss. In the RTE-treated groups, 75% of the total HCAs were decreased at 160 °C and 46% at 220 °C, suggesting that RTE is effective at both temperatures and can be used during cooking at high temperatures to lessen the amount of HCAs formed.
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Affiliation(s)
- Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Hui Teng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Shun Li
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Fulong Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
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