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Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay

2020; Taylor & Francis; Volume: 42; Issue: 4 Linguagem: Inglês

10.1080/10406638.2020.1802302

1563-5333

Ahmad Kamal Nor Hasyimah, Jinap Selamat, Maimunah Sanny, A. I. Ainaatul, Rashidah Sukor, Nuzul Noorahya Jambari, Nur Liyana Nordin, M.H.A. Jahurul,

Meat and Animal Product Quality

The effects of honey-spices marination on simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay were investigated at different grilling temperatures (150 °C, 250 °C, and 350 °C). Beef satay samples used in this study were prepared using two types of honey-spices marination (Apis mellifera-spices and Trigona sp.-spices). Quantifications of fifteen PAHs using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs using liquid chromatography tandem-mass spectrometry (LC–MS/MS) were performed with gradient programme. Results on PAHs and HCAs in marinated samples were compared with control. Highest concentrations (p < 0.05) of PAHs (marinated beef satay) and HCAs (control) were detected at 350 °C. The most prominent PAH and HCA were phenanthrene (24.61–84.36 ng/g) and 9H-pyrido-[4,3-b]indole (Norharman) (2.67–393.89 ng/g). Marination significantly (p < 0.05) reduced naphthalene, fluorene, pyrene, 2-amino-9H-pyrido[2,3-b]indole (AαC), 1-methyl-9H-pyrido-[4,3-b]indole (Harman), and Norharman in gas-grilled beef satay across all temperatures. Overall, inverse quantitative profiles of PAHs and HCAs formation were observed in marinated gas-grilled beef satay.