Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

Jinap, Selamat and Hasnol, Nur Diyana Syamim and Sanny, Maimunah and Akanda, Md Jahurul Haque (2017) Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84. pp. 478-484. ISSN 0956-7135 E-ISSN 1873-7129

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Abstract

The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 �C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey

Item Type:	Article (Journal)
Uncontrolled Keywords:	Heterocyclic amines Lemon Tamarind Calamansi Marinated grilled chicken
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Centre for Foundation Studies
Depositing User:	Ms Nur Diyana Syamim Hasnol
Date Deposited:	24 May 2024 08:37
Last Modified:	11 Jul 2024 09:40
URI:	http://irep.iium.edu.my/id/eprint/112288

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