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Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken Breast
Author(s) -
SHIN H. S.,
USTUNOL Z.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13350.x
Subject(s) - food science , chemistry , chicken breast , antioxidant , biochemistry
The effects of marinade ingredients, namely lemon juice, soy sauce, minced garlic, and 3 levels of buckwheat honey and clover, and 3 marinade formulations containing these ingredients, were evaluated for their influence on heterocyclic aromatic amine (HAA) formation. Buckwheat and clover honeys were chosen for their high and low antioxidant capacity, respectively. Garlic and lemon juice, as well as honey, were effective in reducing HAA formation and overall mutagenicity. For both types of honey, 30% honey in the marinade formulation was most effective in inhibiting HAA formation and overall mutagenicity. Marinades containing buckwheat honey were the most effective. Increasing marinating time had no effect on HAA formation in cooked meats.