Alam Shah Syifaa, Selamat Jinap, Haque Akanda Md Jahurul, Sanny Maimunah, Khatib Alfi
a Department of Food Science, Faculty of Food Science and Technology , Universiti Putra Malaysia , Serdang , Malaysia.
b Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security , University Putra Malaysia , Serdang , Malaysia.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 May;35(5):870-881. doi: 10.1080/19440049.2018.1440639. Epub 2018 Feb 26.
The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.
本研究的目的是确定不同类型的酱油和腌制时间对烤鸡中杂环胺（HCAs）形成的影响。鸡胸肉样本分别用甜酱油、咸酱油、生抽和老抽在0、3、6和12小时进行腌制（对照处理是未腌制的鸡肉）。在烤制前测定游离氨基酸、糖和肌酐的浓度，在烤制后测定杂环胺浓度。随着腌制时间的增加，所有类型的酱油均显著增加（p≤0.05）了烤鸡中杂环胺的浓度。在12小时时，用生抽腌制的样本中杂环胺总浓度增加最高（887%），其次是老抽（375%）、咸酱油（193%）和甜酱油（169%）。仅用甜酱油、咸酱油和老抽瞬间腌制（0小时）的样本中，2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）显著减少。研究发现，游离氨基酸与杂环胺形成的相关性比还原糖或肌酐更强。
