Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan‐fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations, 0.05%, 0.20%, and 0.50% (w/w), were tested. The mea...

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Bibliographic Details
Published in:Journal of food science 2020-04, Vol.85 (4), p.1361-1370
Main Authors: Linghu, Ziyi, Karim, Faris, Taghvaei, Mostafa, Albashabsheh, Zaher, Houser, Terry A., Smith, J. Scott
Format: Article
Language:English
Subjects:
Aldehydes
Amines
Amino acids
Aroma compounds
Beef
Carcinogens
Cooking
Crusts
Flavor compounds
GC‐MS
HCAs
Heterocyclic amines
LC‐MS/MS
Leucine
Liquid chromatography
Lysine
Mass spectrometry
Mass spectroscopy
Meat
pH effects
Physicochemical properties
Proline
Pyrazines
Quality management
Tryptophan
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Summary:The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan‐fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations, 0.05%, 0.20%, and 0.50% (w/w), were tested. The meat crusts were analyzed for HCA content using liquid chromatography‐tandem mass spectrometry. Results showed that surface application of all tested amino acids significantly reduced total HCA content (P
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15078