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The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines

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Abstract

The effects of wheat fiber (1 and 2%) and the mixture of xanthan and guar gums (0.5%; 4:1) incorporations in beef patties on the levels of formed polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) were evaluated. In this regard, the samples were stored at − 18 °C during different storage times (days 0, 45, and 90) and then were grilled at 175 °C for 5 min. At day 0, a significant (P < 0.05) difference in the formation of PAHs and HCAs among treated beef patties and control samples was noted. The formation of carcinogenic compounds at day 0 was reduced while fiber and gums together were added. The highest reduction in PAHs and HCAs levels among treatments was related to benzo [b] fluorantene (36–42%) and 2-amino-3-methyl-imidazo [4, 5-f] quinoline (60–74%), respectively. Also, the frozen storage of samples for 45 and 90 days significantly (P < 0.05) caused an increase and decrease in the PAHs and in HCAs levels, respectively. Therefore, the incorporation the combination of wheat fiber (2%), xanthan and guar gums (0.5%) can be suggested as a promising strategy to reduce the levels of PAHs and HCAs in beef patties.

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Acknowledgements

Researches like to appreciate the Science and Research Branch of Islamic Azad University for laboratory assistance.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agricultural Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Atefeh Esfahani Mehr, Seyed Ebrahim Hosseini & Seyed Mahdi Seyadain Ardebili

  2. Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil

    Amin Mousavi Khaneghah

Authors
  1. Atefeh Esfahani Mehr
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  2. Seyed Ebrahim Hosseini
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  3. Seyed Mahdi Seyadain Ardebili
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  4. Amin Mousavi Khaneghah
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Correspondence to Seyed Ebrahim Hosseini or Amin Mousavi Khaneghah.

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Esfahani Mehr, A., Hosseini, S.E., Seyadain Ardebili, S.M. et al. The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Food Measure 14, 2393–2401 (2020). https://doi.org/10.1007/s11694-020-00486-1

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  • DOI: https://doi.org/10.1007/s11694-020-00486-1

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