Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

被引：17
作者：
Haskaraca, Guliz [1 ]
Soncu, Eda Demirok [1 ]
Kolsarici, Nuray [1 ]
Oz, Fatih [2 ]
Juneja, Vijay K. [3 ]
机构：
[1] Ankara Univ, Dept Food Engn, Ankara, Turkey
[2] Ataturk Univ, Dept Food Engn, Erzurum, Turkey
[3] ARS, USDA, Eastern Reg Res Ctr, Wyndmoor, PA USA
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 06期
关键词：
antioxidant; carcinogens in foods; chicken products; food safety; green tea extract; microwave; LONGISSIMUS-DORSI MUSCLE; FRIED BEEF PATTIES; MODEL SYSTEM; ANTIOXIDANTS; MEAT; COOKING; PRODUCTS; CREATINE; QUALITY; PEPPER;
D O I：
10.1111/jfpp.13240
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract addition (GTE) into the covering material as well as microwave thawing (MT) on HCAs formation in CBs and CNs. Analysis of HCAs (IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AC, and MeAC) were performed using HPLC-DAD following solid phase extraction. While the total HCAs content varied between not quantified9.72ng/g meat and 1.94-22.01ng/g meat for commercial CBs and CNs, it ranged between not quantified3.42ng/g meat and not quantified0.31ng/g meat for CBs and CNs produced in the laboratory, respectively. Commercial CBs and CNs contained high amounts of HCAs, with MeIQx being the dominant HCA in all analyzed samples however, GTE and MT did not reduce the HCAs formation in CBs and CNs. Practical applicationsWidely consumed fast food chicken products; chicken burgers and chicken nuggets contain high amounts of HCAs. That much HCA concentration in chicken burgers and chicken nuggets can endanger the public health seriously.
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页数：10
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