Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay
The effects of honey-spices marination on simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay were investigated at different grilling temperatures (150 °C, 250 °C, and 350 °C). Beef satay samples used in this study were prepared...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor and Francis Inc.
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/26389/1/Effects%20of%20Honey-Spices%20Marination%20on%20Polycyclic%20Aromatic%20Hydrocarbons%20and%20Heterocyclic%20Amines%20Formation%20in%20Gas-Grilled%20Beef%20Satay.pdf https://eprints.ums.edu.my/id/eprint/26389/ https://doi.org/10.1080/10406638.2020.1802302 |
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| Summary: | The effects of honey-spices marination on simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay were investigated at different grilling temperatures (150 °C, 250 °C, and 350 °C). Beef satay samples used in this study were prepared using two types of honey-spices marination (Apis mellifera-spices and Trigona sp.-spices). Quantifications of fifteen PAHs using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs using liquid chromatography tandem-mass spectrometry (LC–MS/MS) were performed with gradient programme. Results on PAHs and HCAs in marinated samples were compared with control. Highest concentrations (p < 0.05) of PAHs (marinated beef satay) and HCAs (control) were detected at 350 °C. The most prominent PAH and HCA were phenanthrene (24.61–84.36 ng/g) and 9H-pyrido-[4,3-b]indole (Norharman) (2.67–393.89 ng/g). Marination significantly (p < 0.05) reduced naphthalene, fluorene, pyrene, 2-amino-9H-pyrido[2,3-b]indole (AαC), 1-methyl-9H-pyrido-[4,3-b]indole (Harman), and Norharman in gas-grilled beef satay across all temperatures. Overall, inverse quantitative profiles of PAHs and HCAs formation were observed in marinated gas-grilled beef satay. |
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