Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
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 f...
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my.iium.irep.1122882024-05-24T01:30:28Z http://irep.iium.edu.my/112288/ Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken Jinap, Selamat Hasnol, Nur Diyana Syamim Sanny, Maimunah Akanda, Md Jahurul Haque QD Chemistry 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 Elsevier 2017-08-20 Article PeerReviewed application/pdf en http://irep.iium.edu.my/112288/2/112288_Effect%20of%20organic%20acid%20ingredients%20in%20marinades_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/112288/3/112288_Effect%20of%20organic%20acid%20ingredients%20in%20marinades.pdf 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 https://www.sciencedirect.com/science/article/abs/pii/S095671351730419X?via%3Dihub http://dx.doi.org/10.1016/j.foodcont.2017.08.025 |
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QD Chemistry Jinap, Selamat Hasnol, Nur Diyana Syamim Sanny, Maimunah Akanda, Md Jahurul Haque Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
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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 |
format |
Article |
author |
Jinap, Selamat Hasnol, Nur Diyana Syamim Sanny, Maimunah Akanda, Md Jahurul Haque |
author_facet |
Jinap, Selamat Hasnol, Nur Diyana Syamim Sanny, Maimunah Akanda, Md Jahurul Haque |
author_sort |
Jinap, Selamat |
title |
Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
title_short |
Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
title_full |
Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
title_fullStr |
Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
title_full_unstemmed |
Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
title_sort |
effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://irep.iium.edu.my/112288/2/112288_Effect%20of%20organic%20acid%20ingredients%20in%20marinades_SCOPUS.pdf http://irep.iium.edu.my/112288/3/112288_Effect%20of%20organic%20acid%20ingredients%20in%20marinades.pdf http://irep.iium.edu.my/112288/ https://www.sciencedirect.com/science/article/abs/pii/S095671351730419X?via%3Dihub http://dx.doi.org/10.1016/j.foodcont.2017.08.025 |
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13.160551 |