Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect...

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Bibliographic Details
Published in:Journal of food protection 2020-02, Vol.83 (2), p.365-376
Main Authors: Yao, Mingjun, Khan, Iftikhar Ali, Cheng, Yiqun, Ang, Yun, Zhou, Xinghu, Huang, Ming
Format: Article
Language:English
Subjects:
Amines
Bamboo
Benzo(a)pyrene
Cancer
Carcinogens
Charcoal
Chickens
Cooking
Food
Food processing
Food safety
Free radicals
Green tea
Grills
Heterocyclic amines
Meat
Meat products
Pretreatment
Proteins
Pyrene
Scavenging
Temperature
White tea
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Summary:The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X.JFP-19-084