Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)
2015
Jinap, S. | Iqbal, Shahzad Zafar | Selvam, Roshny M.P.
The present study focused to investigate the effect of some selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, norharman, harman and AαC) in grilled satay (beef). Satay samples were marinated with 1–4 g/100 g concentration of turmeric and 2.5–10 g/100 g concentration of torch ginger, lemongrass and curry leaves, at different medium (70 °C) and well done (80 °C) doneness cooking temperatures. The concentration of HCAs in grilled satay samples were analysed using LC/MS technique. The results have shown that turmeric reduced maximum 82 ng/100 g level of IQ (11.43 ± 0.53 to 2.05 ± 0.18 ng/g) at 4 g/100 g concentration at medium doneness and 44.4 ng/100 g level was reduced of IQ, when satay was marinated with 10 g/100 g lemongrass concentration at medium doneness. The highest level of MeIQX was reduced to 83 ng/100 g of satay meat marinated in 10 g/100 g torch ginger at medium doneness. Curry leaves with 10 g/100 g concentration marinated beef meat was reduced the level of IQ 78.5 at medium doneness. The use of local spices in marinating of grilled beef will certainly inhibit/reduce the level of toxic and harmful HCAs.The use of native spices during grilling of meat will minimize the formation of heterocyclic amines and therefore will help to avoid toxic and carcinogenic effects from these toxins.
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