scholarly journals Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

2014 ◽  
Vol 93 (9) ◽  
pp. 2296-2303 ◽  
Author(s):  
Hilal Isleroglu ◽  
Tansel Kemerli ◽  
Özgül Özdestan ◽  
Ali Üren ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Cooking Method ◽  
Chicken Patties

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

scholarly journals Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties

2015 ◽  
Vol 35 (3) ◽  
pp. 307-314 ◽  
Author(s):  
Yun-Sang Choi ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
Tae-Jeon Jeong ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Quality Characteristics ◽  
Chicken Patties

A Study on the Quality Characteristics of Low-Salt Chicken Patties with Pleurotus eryngii and Konjac

2020 ◽  
Vol 36 (01) ◽  
pp. 30-40
Author(s):  
Yu-Na Hwang ◽  
Hae In Yong ◽  
Su-Kyung Ku ◽  
Tae-Kyung Kim ◽  
Jung-Min Sung ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Pleurotus Eryngii ◽  
Low Salt ◽  
Chicken Patties

scholarly journals Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 616 ◽  
Author(s):  
Monika Gibis ◽  
Myriam Loeffler
Keyword(s):  
Linear Correlation ◽  
Sensory Analysis ◽  
Reducing Sugars ◽  
Heterocyclic Amines ◽  
Molar Ratio ◽  
Chicken Breast ◽  
Low Concentrations ◽  
Significant Linear Correlation ◽  
Oil Emulsions ◽  
Chicken Patties

The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.–1.1 ng/g). The concentrations of two co-mutagenic β-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 < 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 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively.

Sign in / Sign up

Export Citation Format

Share Document