The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.

ABSTRACT: In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs-including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman-and six kinds of protein-bound HAs-including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman-were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0-4 h (at 0 h and 4 h they were 4.24 ng·g^-1 and 98.33 ng·g^-1, respectively), and the content of the free HAs decreased to 78.80 ng·g^-1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g^-1, at 50 °C, to 127.16 ng·g^-1, at 60 °C, and then decre

SUBMITTER: Shen X 

PROVIDER: S-EPMC9689661 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature