Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

• Published in: Meat science 2019-01, Vol.147, p.70-81
• Main Authors: Khan, Iftikhar Ali, Liu, Dongmei, Yao, Mingjun, Memon, Arif, Huang, Jichao, Huang, Ming
• Format: Article
• Language: English
• Subjects: Amines - analysis; Animals; Chrysanthemum - chemistry; Chrysanthemum morifolium flower extract; Cooking - methods; Cooking temperatures; Goat meat patties; Goats; Heterocyclic amines; Heterocyclic Compounds - analysis; Meat Products - analysis; Plant Extracts - chemistry; Plant Extracts - pharmacology; Temperature
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.08.028

The effect of Chrysanthemum morifolium flower extract (CME) was investigated on the formation of heterocyclic amines (HCAs) in goat meat patties cooked at different temperatures by different cooking methods. In patties without CME, the level of total HCAs increased analogously with the increase in cooking temperature. The inhibitory effect of CME on HCAs ranged from 14% to 82%. The total HCAs content were reduced by 46%, 40% and 35% in pan fried, deep fat fried and oven roasted goat meat patties, respectively, at 175 °C. While, at 225 °C, the amount of total HCAs was decreased by 52%, 47% and 32% in deep fat fried, pan fried and oven roasted patties respectively, whereas, in barbecue patties the reduction was 36%. Hence, it is concluded that the effect of CME was more prominent in deep fat frying and pan frying cooking methods and increase in temperature enhance the efficacy of CME in both cooking methods. •Chrysanthemum morifolium flower extract reduced the content of HCAs (14–82%) in goat meat patties.•Chrysanthemum morifolium flower extract was more effective to decrease total HCAs in pan and deep fat frying.•The efficacy of Chrysanthemum morifolium flower extract increased to reduce total HCAs in pan and deep fat frying.