Effect of Spices on the Formation of Heterocyclic Amines in Roasted Beef Patties

• 1、State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,Wuxi 214122, China

Abstract：Heterocyclic Amines (HAs) are a class of polycyclic aromatic compounds generated during the high-temperature cooking of protein-rich foods, which are carcinogenic and mutagenic. Based on the capacity of antioxidant, this study selected six kinds of spices which were commonly used in domestic meat processing, namely pricklyash peel, aniseed, common fennel, cumin, chili pepper and black pepper. This paper aimed to study the effect of these spices on the formation of HAs in beef patties by mixed them into patties at 0.5% and 1% before roasting at 230 C for 20min. The results showed that β-carbolines, pyridine, MeIQx and 4,8-MeIQx had higher yields in this experiment. The strongest antioxidant pricklyash peel and aniseed failed to inhibit the β-carbolines, but had an inhibit effect on the formation of pyridine, especially at high concentrations. Pricklyash peel reduced the contents of aminoimidazoazaarens, except for IQ[4,5-b], and especially it significantly reduced (P﹤0.05) the contents of MeIQx. Common fennel, cumin and chili pepper, which had great antioxidant capacity, almost significantly promoted (P﹤0.05) all kinds of HAs, especially cumin. For the black pepper of weakest antioxidant capacity, adding at 1% had an inhibition trend for contents of all kinds of HAs and the total HAs amounts compared with adding at 0.5%, except for Norharman.

Keywords： heterocyclic amines spice beef