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Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts
- Source :
- Foods, Volume 8, Issue 12
- Publication Year :
- 2019
- Publisher :
- MDPI, 2019.
-
Abstract
- The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the &beta<br />carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5&ndash<br />9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.&ndash<br />1.1 ng/g). The concentrations of two co-mutagenic &beta<br />carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p &lt<br />0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5&ndash<br />1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28&ndash<br />34% and 39%, respectively.
- Subjects :
- animal structures
Health (social science)
Molar concentration
precursor
chicken
INHIBITION
AROMATIC-AMINES
NORHARMAN
Plant Science
ribose
Creatine
Health Professions (miscellaneous)
Microbiology
carcinogens
Article
Chicken breast
chemistry.chemical_compound
Molar ratio
Ribose
Food science
glucose
skin and connective tissue diseases
BEEF
TEMPERATURE
Carcinogen
Volume concentration
Water in oil
PHIP
PRECURSORS
Science & Technology
MARINADES
heterocyclic amines
MEAT-PRODUCTS
creatine
chemistry
Food Science & Technology
PHOSPHORYLATED SUGARS
Life Sciences & Biomedicine
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Foods, Volume 8, Issue 12
- Accession number :
- edsair.doi.dedup.....d2733d378df7b7e603d2d39430754206