The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-...
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3687 |
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| author | Xing Shen Yang Chen Jacob Ojobi Omedi Emel Oz Fatih Oz Chunwang Xiao Yijun Zhou Jie Chen Maomao Zeng |
| author_facet | Xing Shen Yang Chen Jacob Ojobi Omedi Emel Oz Fatih Oz Chunwang Xiao Yijun Zhou Jie Chen Maomao Zeng |
| author_sort | Xing Shen |
| collection | DOAJ |
| description | In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (<i>p</i> < 0.05), from 0–4 h (at 0 h and 4 h they were 4.24 ng·g<sup>−1</sup> and 98.33 ng·g<sup>−1</sup>, respectively), and the content of the free HAs decreased to 78.80 ng·g<sup>−1</sup>, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g<sup>−1</sup>, at 50 °C, to 127.16 ng·g<sup>−1</sup>, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g<sup>−1</sup>. Meanwhile, at 90 °C, it increased to 1643.53 ng·g<sup>−1</sup>. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products. |
| first_indexed | 2024-03-09T18:20:05Z |
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| institution | Directory Open Access Journal |
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| language | English |
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| spelling | doaj.art-e6693908019d4936abca3890bd22d20e2023-11-24T08:22:42ZengMDPI AGFoods2304-81582022-11-011122368710.3390/foods11223687The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and DurationsXing Shen0Yang Chen1Jacob Ojobi Omedi2Emel Oz3Fatih Oz4Chunwang Xiao5Yijun Zhou6Jie Chen7Maomao Zeng8College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaDepartment of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, TurkeyCollege of Life and Environmental Sciences, Minzu University of China, Beijing 100081, ChinaCollege of Life and Environmental Sciences, Minzu University of China, Beijing 100081, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaIn this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (<i>p</i> < 0.05), from 0–4 h (at 0 h and 4 h they were 4.24 ng·g<sup>−1</sup> and 98.33 ng·g<sup>−1</sup>, respectively), and the content of the free HAs decreased to 78.80 ng·g<sup>−1</sup>, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g<sup>−1</sup>, at 50 °C, to 127.16 ng·g<sup>−1</sup>, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g<sup>−1</sup>. Meanwhile, at 90 °C, it increased to 1643.53 ng·g<sup>−1</sup>. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.https://www.mdpi.com/2304-8158/11/22/3687heterocyclic aminessmoking durationssmoking temperaturesvolatile organic compoundsUPLC-MS/MSmeat patties |
| spellingShingle | Xing Shen Yang Chen Jacob Ojobi Omedi Emel Oz Fatih Oz Chunwang Xiao Yijun Zhou Jie Chen Maomao Zeng The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations Foods heterocyclic amines smoking durations smoking temperatures volatile organic compounds UPLC-MS/MS meat patties |
| title | The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations |
| title_full | The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations |
| title_fullStr | The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations |
| title_full_unstemmed | The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations |
| title_short | The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations |
| title_sort | effects of volatile organic compounds vocs on the formation of heterocyclic amines has in meat patties under different smoking temperatures and durations |
| topic | heterocyclic amines smoking durations smoking temperatures volatile organic compounds UPLC-MS/MS meat patties |
| url | https://www.mdpi.com/2304-8158/11/22/3687 |
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