FOOD CHEMISTRY
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2025
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IF 9.8
Xiaotong Huang,Qi Chen,Xianling Wei,Jingjing Wang,Zhi Lu,Qingping Wu,Chao Li,Xiaofang Zeng,Weidong Bai,Hao Dong
In this study, the effects of various sources polysaccharides, including chitosan, hawthorn polysaccharide and lentinan, on MeIQx (2-amino-3,8-dimethylimidazole[4,5- f ] quinoxaline) formation in roasted beef patties were investigated. Results showed that hawthorn polysaccharide had the strongest inhibitory effect, while only chitosan decreased free MeIQx in a dose-dependent manner. For bound MeIQx, the inhibitory effect of chitosan, hawthorn polysaccharide, and lentinan were 14 %, 22 %, and 39 % at 0.1 % addition. When increased to 0.5 %, the inhibition rate was 26 %, 40 %, and 36 %. None of the polysaccharides increased the inhibition rate of MeIQx at 1 % addition (25 %, 36 %, and 33 %, respectively). Overall, the MeIQx content may be related to the polysaccharides themselves have excellent water retention capability. Additionally, polysaccharides effectively eliminated the intermediates. The carbonyl content and TBARS were reduced due to the free radical scavenging activity of polysaccharides. This study provides a theoretical basis for the polysaccharides to reduce MeIQx in high-temperature meat processing.
研究领域:
食品化学
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毒理学
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食品加工安全
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分子化学
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营养科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
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IF 5.895
Ya Jiang,Qingqing Jiang,Daming Fan,Mingfu Wang,Yueliang Zhao
The effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was investigated in a chemical model containing glycine, creatinine, and glucose. Acrolein addition at 0.02–0.2 mmol increased MeIQx formation, while high levels of acrolein (>0.2 mmol) did not further increase MeIQx formation. Moreover, acrolein addition decreased the residue of glycine and creatinine but increased the residue of glucose; it also increased the formation of volatile intermediates in the MeIQx-producing chemical model. Further analysis indicated that acrolein can react with glycine, creatinine, and MeIQx to eliminate them. These results revealed that acrolein was able to contribute to MeIQx formation as a consequence of the comprehensive ability of acrolein to facilitate Strecker degradation of glycine, increase the formation of volatile intermediates, and react with glycine, creatinine, and MeIQx. In addition, the oxidation of minced salmon increased the content of MeIQx in the roasted salmon patties, further supporting the potential contribution role of lipid oxidation products in the formation of MeIQx.
研究领域:
食品科学
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化学
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毒理学
✓ 已验证
DOI
高影响因子
Applied Food Research
·
2024
·
IF 4.5
Zhiyang Deng,Qing Zhang,Piaopiao Long,Mingchun Wen,Zisheng Han,Daniel Granato,Jun Qi,Liang Zhang,Mengting Zhu
Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investigated the effect of green tea (GT), TP, and epigallocatechin gallate (EGCG) at additive levels of 0.05%, 0.25%, and 0.5% on the formation of HAAs, antioxidant capacity and quality characteristics during the roasting of pork patties at 250°C. Low levels of GT (0.05%, and 0.25%) and EGCG (0.05%) slightly inhibited the formation of HAAs (MeIQx, 4,8-DiMeIQx, PhIP), with inhibition rates for MeIQx, 4,8-DiMeIQx, and PhIP ranging from 4.70%–8.32% (except for 0.05% GT), 6.15%–16.19%, and 5.69%–24.69%, respectively, while the other groups (0.5% GT, 0.05% TP, 0.25% TP, 0.5% TP, 0.25% EGCG, and 0.5% EGCG) promoted the formation of HAAs. Patties with higher levels of HAAs showed greater consumption of precursors (glucose, free amino acids, and creatine) and protein oxidation. Despite this, all three additives enhanced antioxidant activities (DPPH, ABTS, FRAP) and lipid oxidation stability dose-dependently. Additionally, the additives reduced the luminance ( L* ), redness ( a* ), and yellowness ( b* ) of roasted pork patties. TP and EGCG caused more weight loss in patties and negatively affected their texture, whereas GT had no significant effect on these parameters. Overall, EGCG (0.05%, and 0.25%) had the greatest impact on the formation of HAAs, antioxidant capacity, and quality characteristics of roasted pork patties, followed by TP (0.05%, and 0.25%) and GT (0.05%, and 0.25%). These findings suggest that the addition of low levels of GT (0.05%, and 0.25%) can inhibit HAAs formation, enhance antioxidant capacity, and maintain the quality characteristics of roasted pork patties, whereas the addition of TP and EGCG (0.05%, 0.25%, and 0.5%) is not an effective method for improving quality characteristics and inhibiting HAAs formation in roasted pork patties.
研究领域:
食品科学
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营养学
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化学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Weisheng Wang,Min Lv,Guangzheng Jiang,Wenmin Zhang,Qiyun Qin,Weihao Wei,Huawei Ma,Zhide Ruan
2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx) generated during the thermal treatment of aquatic products, presents potential health hazards. However, the formation kinetics under the combined influence of multiple factors and species differences are still unclear. A threonine-glucose-creatinine simulation system was built by incorporating in vitro kinetic analysis (spanning 105 to 255 °C, with a time span of 0–12 min) and in vivo verification across four aquatic species (shrimp, squid, tilapia, and oyster). Ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) was utilized for the precise quantification of MeIQx, together with thiobarbituric acid reactive substances (TBARS) tests and Arrhenius equation analysis to link lipid oxidation with reaction thermodynamics. The outcomes showed that the formation of MeIQx had dual thresholds with peaking at 10.13 ng/mL at 165 °C and stabilizing at temperatures over 165 °C. A three-stage kinetic pattern was found that featuring an accumulation stage from 0 to 8 min and a degradation stage from 8 to 12 min, which was in sync with TBARS. Squid had the highest MeIQx content, while oyster had the lowest. This study created an initiation-acceleration-stabilization kinetic model, where the acceleration stage (105–165 °C) was propelled by temperature-dependent activation energy. The results revised the idea of unrestricted MeIQx accumulation at high temperatures and revealed the species-specific molecular basis in aquatic products. Furthermore, it provided theoretical support for limiting the frying time of aquatic products to 8 min to attain low MeIQx levels in industrial production.
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）