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FORMATION OF HETEROCYCLIC AMINES IN MEAT EMULSION EXTENDED WITH SOY PROTEIN
Author(s) -
HWANG DAE KUN,
NGADI MICHAEL
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00524.x
Subject(s) - chemistry , emulsion , food science , soy protein , quinoxaline , soy flour , chromatography , biochemistry , organic chemistry
Formation of heterocyclic amines (HAs) during heating of meat emulsions at selected temperatures was studied to determine the influence of soy protein and fat contents on yields of HAs. Meat emulsion with two different fat contents, 6% (low) and 19% (high), and with two soy protein contents, 0% (none) and 10%, were used in the study. The emulsions were heated at temperatures of 180 and 200C for times varying from 0 to 40 min. HAs namely IQx (2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline), MelQx (2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline), and PhIP (2‐amino‐1‐methy‐6‐phenylimidazo[4,5‐b]pyridine) were identified and quantified in the meat emulsions. Concentrations of IQx were from 0 to 8.26 ng/g of emulsion; MeIQx concentrations were from 0 to 14.73 ng/g and PhIP concentrations were from 0 to 2.48 ng/g. Yields of the HAs depended on temperature, time, soy protein and fat contents. Formation of the HAs in the meat emulsions after an initial lag period followed first order kinetics. Increasing soy protein content decreased the maximum concentrations of IQx and MeIQx formed at the different heating condition.