scholarly journals Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1547
Author(s):  
Dániel Pleva ◽  
Katalin Lányi ◽  
Kitti Dóra Monori ◽  
Péter Laczay
Keyword(s):  
High Temperature ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Body Parts ◽  
Heterocyclic Amine ◽  
Treatment Conditions

Heterocyclic amines (HCAs) carcinogenicity is known since the 1970′s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing with skin) of chickens from the same Ross 308 strain were analyzed after grilling with the combination of 3-3 temperature and duration levels (150-180-210 °C and 2.5-5-10 min per side). Five different kinds of heterocyclic amines (HAR, NOR, MeIQx, 4,8-DiMeIQx and PhIP) were detected by HLPC-MS/MS. The results obtained from the present study confirm that, in general, the higher the temperature and longer the duration of the grilling the more HCAs will be generated. Grilling of chicken thigh without bones and skin resulted in lower amounts of HCAs generated in comparison to the grilling of chicken breast without skin. The presence of skin on the chicken breast increased the amounts of HCAs formed, especially if grilling was performed at high temperature for longer duration, especially at 210 °C for 10 min. In case of grilling the chicken wings, the amounts of HCAs formed were lower than observed in the breast.

scholarly journals Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 412 ◽  
Author(s):  
Dániel Pleva ◽  
Katalin Lányi ◽  
Lívia Darnay ◽  
Péter Laczay
Keyword(s):  
Regression Analysis ◽  
Linear Regression Analysis ◽  
Visual Observation ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Heterocyclic Amine ◽  
Color Analysis ◽  
Full Sample ◽  
Color Changes ◽  
Predictive Correlation

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.

Research on Ultimate Thinning Rate of Superalloy Spinning

2021 ◽  
Vol 1035 ◽  
pp. 152-160
Author(s):  
Hai Bao Wu ◽  
Fu Long Chen ◽  
De Gui Liu ◽  
Ji Zhen Li ◽  
Jian Fei Wang
Keyword(s):  
High Temperature ◽  
Process Parameters ◽  
Middle Level ◽  
Feed Ratio ◽  
Forming Limit ◽  
Body Parts ◽  
Influence Of Process Parameters ◽  
Process Guidance ◽  
Spinning Process ◽  
Thinning Rate

Spinning forming is an effective method for processing thin-walled rotating body parts. The influence of process parameters on the spinning forming limit of materials was studied for the four high-temperature alloys of GH3044, GH3625, GH3536 and GH4169 used in aero-engines. The results can be used as aero-engine high-temperature alloy parts spinning process and provides experimental basis and process guidance. The research results showed that the forming temperature had a significant effect on the spinning forming performance of superalloy materials. When the temperature increased to 800°C and above, the ultimate thinning rate raised 70%. The ultimate thinning rate of GH4169 was higher than the other three materials and GH3044 and GH3536 was at the middle level, GH3625 was relatively low. At the same time, the feed ratio and the corner radius of the rotary wheel had a certain influence on the ultimate thinning rate of different superalloys. The spinning process needs to select reasonable process parameters according to the actual situation when the spinning is applied to manufacture parts.

scholarly journals Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

2010 ◽  
Vol 27 (8) ◽  
pp. 1060-1071 ◽  
Author(s):  
M.H.A. Jahurul ◽  
S. Jinap ◽  
S.J. Ang ◽  
A. Abdul-Hamid ◽  
P. Hajeb ◽  
...  
Keyword(s):  
High Temperature ◽  
Dietary Exposure ◽  
Heterocyclic Amines ◽  
Cooked Meat

LiF:Mg,Cu,Si material with intense high-temperature TL peak prepared by various thermal treatment conditions

2011 ◽  
Vol 46 (12) ◽  
pp. 1496-1499 ◽  
Author(s):  
J.I. Lee ◽  
I. Chang ◽  
J.L. Kim ◽  
B.H. Kim ◽  
S.I. Kim ◽  
...  
Keyword(s):  
High Temperature ◽  
Thermal Treatment ◽  
Treatment Conditions

Effect of Red Wine Marinades on the Formation of Heterocyclic Amines in Fried Chicken Breast

2006 ◽  
Vol 54 (21) ◽  
pp. 8376-8384 ◽  
Author(s):  
Rosa Busquets ◽  
Lluís Puignou ◽  
Maria Teresa Galceran ◽  
Kerstin Skog
Keyword(s):  
Red Wine ◽  
Heterocyclic Amines ◽  
Chicken Breast

scholarly journals Optimized HPLC Method for Analysis of Polar and Nonpolar Heterocyclic Amines in Cooked Meat Products

2009 ◽  
Vol 92 (3) ◽  
pp. 715-724 ◽  
Author(s):  
Monika Gibis
Keyword(s):  
Solid Phase ◽  
Detection System ◽  
Meat Products ◽  
Standard Addition ◽  
Reversed Phase ◽  
Hplc Method ◽  
Heterocyclic Amines ◽  
Chicken Breast ◽  
Phase Gradient ◽  
Meat Samples

Abstract A simple, precise, and specific column high-performance liquid chromatographic (HPLC) method with UV absorption diode array and fluorescence detection has been developed by optimizing a previously described method for the simultaneous quantification of 15 polar and nonpolar heterocyclic amines (HAs) in fried meat products. The HPLC determination could be improved due to the application of a silica-based reversed-phase column with octadecyl groups (TSK-gel<sup/> Super ODS) and a particle size of 2 m. The separation of HAs in the complex meat matrix was performed with a 21 min mobile phase gradient. The method was validated for instrumental precision, repeatability, and selectivity and compared with a previously published method. After liquid adsorption of the basic sample mixture on diatomaceous earth, HAs were extracted with ethyl acetate. For cleanup, solid-phase extraction (silica propylsulfonic acid and octadecyl cartridges) and different washing steps were applied. Both nonpolar and polar HAs were determined in one fraction. The calibration curves of all HAs were linear for the applied detection system (correlation coefficient = 0.9900.995). The recoveries, with the exception of 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), were between 42 and 98 from meat samples spiked in a range of 1.5 to 3.3 ng/g for fluorescence-active and 4.3 to 8 ng/g for UV-active HAs. For quantification of HAs, the standard addition method was used for adjustment of different characteristics of HAs in the extraction. In fried meat samples (chicken breast and beef patties), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline(4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), norharmane, and harmane were found in a concentration range of 0.02 to 14.3 ng/g.

A study on low-cycle fatigue of high chromium heat-resistant steel

2019 ◽  
Vol 33 (14n15) ◽  
pp. 1940034
Author(s):  
Il Heon Jeong ◽  
Yeong Min Park ◽  
Mun Ki Bae ◽  
Chi Hwan Kim ◽  
Tae Gyu Kim
Keyword(s):  
Plastic Deformation ◽  
High Temperature ◽  
Nuclear Power ◽  
Low Cycle Fatigue ◽  
Turbine Blades ◽  
Resistant Steel ◽  
Cycle Fatigue ◽  
Heat Resistant Steel ◽  
Heat Resistant ◽  
Treatment Conditions

The purpose of this study is to examine the low-cycle fatigue (LCF) characteristics of high-chrome heat-resistant steel, which is used in a high-temperature environment, at both ambient and high temperature. High-chrome heat-resistant steel, which is used for the turbine blades of a nuclear power plant, can be subject to plastic deformation due to overloading conditions at startup and shutdown. It is therefore very important to evaluate the damage caused by LCF, which is considered as fatigue damage due to plastic deformation. To examine the mechanical properties of high-chrome heat-resistant steel, the tensile strength was tested under different heat treatment conditions. In addition, the LCF characteristics were tested at ambient temperature and [Formula: see text].

Nitrogen Loss and Structural Change of Nitrogen-incorporated SBA-15 Mesoporous Materials Under Different Treatment Conditions

2005 ◽  
Vol 20 (9) ◽  
pp. 2296-2301 ◽  
Author(s):  
Jiacheng Wang ◽  
Qian Liu
Keyword(s):  
High Temperature ◽  
Structural Change ◽  
Mesoporous Materials ◽  
Nitrogen Loss ◽  
Mesoporous Structure ◽  
Silicon Oxynitride ◽  
Mesoporous Silicon ◽  
Treatment Conditions ◽  
Before And After ◽  
Hydrolysis Of

Work on nitrogen loss and structural change of nitrogen-containing SBA-15 mesoporous materials after heat treatment in air or water treatment is described herein. The nitrogen-containing SBA-15 lost nitrogen after being treated in air at high temperature or in water, the mesoporous structure of which was very well maintained and did not collapse. HRTEM, N2 sorption, powder XRD, and SEM were used to study the structural ordering and morphology of the mesoporous silicon oxynitride materials before and after treatment. FTIR and C/N/H elemental analysis confirmed that nitrogen loss occurred after the mesoporous silicon oxynitride material was treated. Nitrogen was lost via hydrolysis of ammonium groups when mesoporous silicon oxynitride material was treated in water and by being substituted by oxygen from air when it was heated in air at high temperature.

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