Pleva Dániel, Lányi Katalin, Darnay Lívia, Laczay Péter
University of Veterinary Medicine, Budapest 1078, Hungary.
Foods. 2020 Apr 2;9(4):412. doi: 10.3390/foods9040412.
In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC-MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation ( > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation ( > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.
在本系列实验中，我们研究了在开放或封闭条件下烤制带皮或去皮鸡胸肉时，杂环胺（HCA）浓度与颜色变化之间的相关性，该相关性是施加温度和时间的函数。烤制过程中形成的HCA浓度通过经过验证的液相色谱 - 串联质谱法（LC-MS/MS）进行测量，而颜色变化则通过仪器测定或目视观察来确定。一般来说，较高的温度和较长的热处理时间会导致更多的HCA形成，特别是在样品表面和皮肤中，其总含量达到746 ng/g。回归分析结果表明，烤制鸡胸肉的HCA含量与L值和a值之间存在强相关性（> 0.7），L值和a值分别表示颜色量表中亮度和红色参数的显著性。在开放式烤制的情况下，去皮鸡胸肉样品在整个样品和外皮中，HCA含量与颜色分析结果之间均显示出相关性（> 0.7）。带皮鸡胸肉样品在封闭式烤制时表现出相同程度的相关性。在开放式烤制带皮鸡胸肉和封闭式烤制去皮鸡胸肉的情况下，线性回归分析得出HCA浓度与颜色之间的相关性较弱（0.7 > > 0.4或更低）。我们的结果表明，对于消费者而言，在烤制鸡胸肉过程中，根据烤制类型和皮肤的存在情况，随时间和温度变化可感知的颜色变化与HCA形成之间存在预测相关性。
