<br>苦瓜提取物减轻鸡大腿肉中杂环芳香胺的形成,Food Science & Nutrition

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苦瓜提取物减轻鸡大腿肉中杂环芳香胺的形成
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2024-03-08 , DOI: 10.1002/fsn3.4085
Damla Gumus ₁ , Arife Macit ₁ , Bengu Guzel ₁ , M Merve Tengilimoglu-Metin ₁ , Mevlude Kizil ₁

Affiliation

本研究的目的是研究苦瓜提取物（BME）对鸡大腿肉中杂环芳香胺（HAAs）生成的影响。将生鸡肉样品用不同浓度（0%、0.5% 和 1%）的 BME 腌制过夜，并在 150、200 和 250°C 下煎炸总共 10 分钟。检测到的 IQx、IQ、MeIQx、MeIQ、7,8-DiMeIQx、4,8-DiMeIQx、PhIP、AαC 和 MeAαC 的数量根据烹饪温度和 BME 浓度而变化。值得注意的是，通过使用腌料，IQx、MeIQx、MeIQ、7,8-DiMeIQx、4,8-DiMeIQx 和 AαC 水平降低。在较高温度下烹饪会导致总 HAA 水平升高。在 150、200 和 250°C 下烹制的样品中，总 HAA 水平分别为 0.98 ± 1.12 ng/g、3.82 ± 2.12 ng/g 和 6.25 ± 3.35 ng/g（ p < .01)。 BME 证明了其在降低总 HAA 水平方面的有效性，降低幅度为 25.9% 至 69.9%。在所有烹饪温度下，BME 减少总 HAA 的最有效浓度为 1%，这可能归因于其抗氧化活性。这些结果对于将 BME 等天然提取物纳入鸡肉产品中作为减少 HAAs 的可行策略具有重大意义，从而提高肉制品的安全性和质量。

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Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

更新日期：2024-03-08

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