Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology
Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the op...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1184 |
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| author | Anna Judith Pérez-Báez Martin Valenzuela-Melendres Juan Pedro Camou Gustavo González-Aguilar Orlando Tortoledo-Ortiz Humberto González-Ríos Manuel Viuda-Martos |
| author_facet | Anna Judith Pérez-Báez Martin Valenzuela-Melendres Juan Pedro Camou Gustavo González-Aguilar Orlando Tortoledo-Ortiz Humberto González-Ríos Manuel Viuda-Martos |
| author_sort | Anna Judith Pérez-Báez |
| collection | DOAJ |
| description | Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the optimal levels to achieve maximum inhibition without affecting the sensory properties. The objective of this study was to evaluate the effects of roselle extract (RE, 0–1%), potato peel flour (PP, 0–2%), and beef fat (BF, 0–15%) on the sensory properties and formation of HCAs in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Regression models were developed to predict sensory properties and HCAs’ formation. All models were significant (<i>p</i> < 0.05) and showed a R<sup>2</sup> > 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the formation of HCAs included 0.63% RE, 0.99% PP, and 11.96% BF. RE and PP are foods that can be used as ingredients in low-fat beef patties to minimize the formation of HCAs without affecting their sensory properties. |
| first_indexed | 2024-03-10T11:05:41Z |
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| id | doaj.art-ae070742eccb4e67a39308624c782e84 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:05:41Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ae070742eccb4e67a39308624c782e842023-11-21T21:12:51ZengMDPI AGFoods2304-81582021-05-01106118410.3390/foods10061184Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface MethodologyAnna Judith Pérez-Báez0Martin Valenzuela-Melendres1Juan Pedro Camou2Gustavo González-Aguilar3Orlando Tortoledo-Ortiz4Humberto González-Ríos5Manuel Viuda-Martos6Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, MexicoGrupo de Industrialización de Productos de Origen Animal, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Carretera Beniel, Km 3.2, E-Orihuela, 03312 Alicante, SpainHeterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the optimal levels to achieve maximum inhibition without affecting the sensory properties. The objective of this study was to evaluate the effects of roselle extract (RE, 0–1%), potato peel flour (PP, 0–2%), and beef fat (BF, 0–15%) on the sensory properties and formation of HCAs in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Regression models were developed to predict sensory properties and HCAs’ formation. All models were significant (<i>p</i> < 0.05) and showed a R<sup>2</sup> > 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the formation of HCAs included 0.63% RE, 0.99% PP, and 11.96% BF. RE and PP are foods that can be used as ingredients in low-fat beef patties to minimize the formation of HCAs without affecting their sensory properties.https://www.mdpi.com/2304-8158/10/6/1184heterocyclic aminesfunctional meat productsrosellepotato peelbeef patties |
| spellingShingle | Anna Judith Pérez-Báez Martin Valenzuela-Melendres Juan Pedro Camou Gustavo González-Aguilar Orlando Tortoledo-Ortiz Humberto González-Ríos Manuel Viuda-Martos Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology Foods heterocyclic amines functional meat products roselle potato peel beef patties |
| title | Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology |
| title_full | Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology |
| title_fullStr | Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology |
| title_full_unstemmed | Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology |
| title_short | Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology |
| title_sort | modelling the effects of roselle extract potato peel flour and beef fat on the sensory properties and heterocyclic amines formation of beef patties studied by using response surface methodology |
| topic | heterocyclic amines functional meat products roselle potato peel beef patties |
| url | https://www.mdpi.com/2304-8158/10/6/1184 |
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