| Heterocyclic aromatic amines are potential carcinogenic compounds and are produced by different cooking methods in high temperature such as charcoal fire grilling,roasting etc.But addition of some natural antioxidants and improving cooking methods maybe reduce the content to a significant acceptable level.Keeping in view this concept,the research was designed to determine the effect of spices and superheated steam-light wave roasting on the HAAs in roasted lamb.The six selected spices(ginger,black pepper,red chilli,cumin,Chinese prickly ash and cinnamon)commonly used in China and Pakistan showed that all had a strong inhibition towards HAAs in charcoal grilled lamb meat.Ginger,Chinese prickly ash and cinnamon had the strong inhibition on the formation of both non-polar and polar HAAs.The inhibition efficiency of spices for polar HAAs was in the range of 30-99% and 10-99% for non-polar HAAs.All spices exhibited good scavenging activity for 2,2-Diphenyl 1-picryl hydrazyl(DPPH)free radicals and the inhibition rate was 18-92%.The highest activity was detected for cinnamon and Chinese prickly ash which was 86-92%,close to that of a synthetic antioxidant buytlated hydroxy toluene(BHT)which had an inhibition rate of 93-95%.The DPPH activity of all spices had a significant negative correlation with HAAs content(-0.745~-0.986).It can be concluded that Asian spices have potential to inhibit both polar and non-polar HAAs in meat cooked at high temperatures due to their powerful antioxidant activity.The color,textural profile and HAAs content of lamb patties cooked by charcoal grilling,infrared grilling and the superheated steam-light wave roasting were investigated.The results of color showed that L* and b* values were highest in the superheated steam-light wave and lowest in charcoal grilled patties.The texture characteristics observed in the superheated steam-light wave and infrared patties were much better.The water loss was highest in charcoal grilled patties while the protein and fat content were also highest in this cooking method.Charcoal grilling produced much higher amount of HAAs(P < 0.05),ranged from 171.26 ng/g to 555.29 ng/g polar and 200.77 ng/g to 426.07 ng/g for non-polar,than the infrared grilling(polar 39.21 ng/g to 181.37 ng/g and non-polar HAAs 52.84 ng/g to 148.59 ng/g)and superheated steam-light wave roasting(polar 8.67 ng/g to 30.66 ng/g and non-polar 23.61 ng/g to 89.66 ng/g HAAs).Color,texture and HAAs were significantly influenced by time and temperature used for each cooking method.The three spices(cinnamon,Chinese Prickly ash and the ginger)based on their antioxidant potential to control the HAAs was analyzed in superheated steam-light wave and infra-red light roasted lamb meat at three different selected concentrations 0.5%,1% and 1.5% compared with the control with no spice.The results showed that the control roasted patties without any spice had a higher total content for both polar and non-polar HAAs which varied from 35.74 ng/g to 45.81 ng/g.The combined effect of superheated steam-light wave roasting and different spices ginger,Chinese prickly ash and cinnamon had a significant(P<0.05)inhibition had lower the content and it varied from 25.90 ng/g to 10.56 ng/g for polar HAAs while the non-polar HAAs content varied between 35.74 ng/g to14.04 ng/g.The results of analysis showed that all three spices had a great potential to control HAAs and had the potent inhibition activity among the three spices.The pure antioxidant compounds cinnamaldehyde,cinnamic acid and coumarin with superheated steam-light wave roasting present in cinnamon spice were analyzed to check the efficiency of these compounds towards inhibition of heterocyclic amines.The results showed that the control patties had a higher content as compared to treated patties with compounds.The total content in control patties for polar HAAs was varied from 39.34ng/g-32.97ng/g and for non-polar HAAs it was from 43.45 ng/g-30.19 ng/g in the control samples.The polar HAAs content in samples with cinnamaldehyde,cinnamic acid and coumarin had lower contents than control which ranged from 6.71 ng/g-2.25 ng/g,14.38 ng/g-3.28 ng/g and 9.08 ng/g-2.22 ng/g.The non-polar HAAs on different concentrations had content from 18.26 ng/g-6.05 n/g/g,17.83 ng/g-5.93 ng/g and 13.51 ng/g-6.94 ng/g.The study showed that compounds of cinnamon which are main components of cinnamon have a significant role in inhibition many kinds of HAAS.Therefore,these compounds can be added as food ingredients in permissible limits to inhibit the production of HAAs in processed meat products.Moreover,superheated steam-light wave roasting proved to be a beneficial roasting technology to reduce the HAAs at a significant level as compared to traditional charcoal grilling for lamb meat. |
PDF Full Text Request