Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

•Effect of different types of sugar marinade on heterocyclic amine (HCA) formation in grilled chicken is studied.•Table sugar marinade has significantly higher HCA compared to brown sugar and honey.•Honey marinade greatly reduced MeIQ, PhIP, DiMeIQx, IQ, IQx and norharman.•Correlation study showed h...

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Bibliographic Details
Published in:Food chemistry 2014-02, Vol.145, p.514-521
Main Authors: Hasnol, N.D.S., Jinap, S., Sanny, M.
Format: Article
Language:English
Subjects:
Amines - chemistry
Animals
Biological and medical sciences
Brown sugar
Chickens
Cooking
Food Handling - methods
Food toxicology
Fructose - chemistry
Glucose - chemistry
Heterocyclic amines
Honey
Imidazoles - chemistry
Marinated grilled chicken
Meat - analysis
Medical sciences
Sucrose - chemistry
Table sugar
Toxicology
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Summary:•Effect of different types of sugar marinade on heterocyclic amine (HCA) formation in grilled chicken is studied.•Table sugar marinade has significantly higher HCA compared to brown sugar and honey.•Honey marinade greatly reduced MeIQ, PhIP, DiMeIQx, IQ, IQx and norharman.•Correlation study showed honey retarded the formation of most HCA. The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.08.086