Effect Of Processing Mehtods On The Content Of Heterocyclic Aromatic Amines In Lamb Products

In the study, the effect of processing methods on the content of HAAs in lamb productswere investigated, determine method of HAAs were established, and the effects of cookingtime, temperature and method, profile of lamb and the inhibition of HAAs with addition ofnatural stuff were studied.A SPE-HPLC method was established to determine nine heterocyclic aromatic amines(HAAs) in mutton products simultaneously. The results showed that the nine HAAs couldbe separated efficiently. The recoveries (n=6) of the nine HAAs spiked in meat werebetween53%-93%with the relative standard deviations of0.08%-4.42%. The limits ofdetection of this method were0.016ng/g～0.410ng/g for the9HAAs.Nine HAAs of lamb patties cooked under roasting, frying, pan-frying and stewing inseasonings were investigated. Total HAAs content in lamb patties cooked by roasting,frying, pan-frying and stewing in seasonings were4.39ng/g-123.15ng/g,3.59ng/g-43.24ng/g,0.71ng/g-10.05ng/g and51.07ng/g-120.32ng/g, respectively. The polar andnon-polar HAAs are generally increased with cooking time.2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominant HAAs in deep cooked lambpatties by roasting and frying, while1-methyl-9H-pyrido [3,4-b] indole (Harman),9H-pyrido [3,4-b] indole (Norharman) were the key HAAs in lamb patties cooked bypan-frying and stewing.The effects of fat content, shape, sheep breed and different muscle of raw material meaton the content of nine heterocyclic aromatic amines (HAAs) in roasted lamb patties wereinvestigated. Results showed rank of total HAAs were breed: Poll Dorset×Little Tailed Han＞Aohan＞Suffolk×Little Tailed Han; part: foreleg＞Longissimus dorsi＞hind leg. Theamount of polar HAAs (MeIQx,4,8-DiMeIQx and PhIP) increased with the content of fat(P <0.05), but non-polar HAAs were not significant (P>0.05). Total polar HAAsincreased significantly (P <0.05) and non-polar HAAs decreased with the increase ofpatties’ weight (P>0.05). Compared with not minced patties, minced ones generatedhigher amount of polar HAAs.The inhibitory effects of ginger root, garlic, onion and lemon juice on the formation ofheterocyclic aromatic amines (HAAs) in roasted lamb patties were investigated. Theresults showed that four additives could inhibite the HAAs, especially for PhIP, followedby MeIQx. With the addition increased, the inhibition became more effective. Theantioxidants in natural stuff and pH in meat had comprehensive effects on HAAs.