Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract

This study aimed to examine the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Samples were marinated with different concentrations (0%, 0.25%, 0.5%, and 1%) of VME and cooked at 150 or 200 degrees C in a pan. Twelve HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, Harman, Norharman, Trp-P-2, PhIP, A alpha C, and MeA alpha C) were analyzed, and total HAA levels ranged between 0.11 and 42.4 ng/g across all samples. A higher level of total HAAs was formed at higher cooking temperature, and the types and amounts of HAAs formed in the samples varied according to the temperature and the presence of VME. Reduction rate of VME on total HAA formation was 86.7%-99.3% and 50.5%-98.1% at 150 and 200 degrees C, respectively. Moreover, VME reduced the lipid oxidation in chicken thigh meat. In conclusion, VME significantly mitigated the levels of HAAs in chicken samples. Practical Applications This study is the first to investigate the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken meat. Formation of total and individual HAAs and lipid oxidation were effectively mitigated by VME marinades, and VME did not alter the organoleptic quality of chicken thigh meat according to the preliminary sensory evaluation. Therefore, this study suggests that marination with VME might be implicated to domestic and food service food preparation and cooking practices to reduce the formation and dietary intake of carcinogenic/mutagenic HAAs.