Coordinating hazard reduction and flavor preservation in air-fried beef patties by curcumin-hydrocolloid combinations

Curcumin-gelatin blend best balances safety and flavor in roasted beef. • Synergistically inhibits harmful HAAs and AGEs by over 50–68%. • Preserves key meaty aroma compounds better than other hydrocolloids. • Offers a clean-label strategy for healthier thermally processed meats. • Highlights the safety–flavor trade-off in functional meat formulation. This study investigated curcumin combined with ten food-grade hydrocolloids in air-fried beef patties, focusing on the trade-off between hazard reduction and flavor quality. Curcumin alone reduced total HAs by 29% and total AGEs by 39%, with individual HA inhibition varying considerably (e.g., 40% for MeIQx, 34% for PhIP, but only 12% for Harmane). Combinations with chitosan and pectin achieved the highest inhibition (77–89% for both total HAs and total AGEs) but substantially altered the volatile profile. In contrast, gelatin provided a compromise: moderate hazard reduction (54% HAs, 68% AGEs) with minimal volatile changes, positioning it as a practical balance between safety and flavor quality. Although flavor assessments were based on instrumental analysis (GC-MS and electronic nose), further sensory evaluation is needed to confirm consumer perception. These findings highlight the inherent safety-flavor trade-off in hydrocolloid-curcumin formulations and identify gelatin as a candidate for achieving a practical compromise.