Steam-assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak |
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Authors: | Ruihong Feng Yulong Bao Dongmei Liu Shuang Zhang Yong Wang Dongpo Chen Peng Zhou Dr |
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Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China;2. Hangzhou Robam Appliances Co. Ltd., Hangzhou, 311100 China |
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Abstract: | In order to evaluate the effect of steam addition during meat roasting, beef sirloin steaks were cooked at five humidities (0%, 25%, 50%, 75% and 100%) under 230 °C to a centre temperature of 71 °C. With increased humidity, heating rate generally increased and the cooked steak gradually lost the typical roasted appearance. Thiobarbituric acid-reactive substances (TBARS) values generally increased, while carbonyl groups were not affected. Increased humidity promoted the formation of volatile aldehydes and alcohols, while pyrazines decreased significantly from 0% to 25% humidity. Steam-assisted roasting inhibited the formation of heterocyclic aromatic amines (HAAs; except for IQ and Norharman). However, further increase in humidity (larger than 25%) did not have additional inhibition effect. Based on the results, it is recommended to roast beef with steam addition to reduce toxic HAAs, but the humidity should be kept at a relatively low level to maintain a typical roasted appearance and flavour profile. |
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Keywords: | Beef combi oven heterocyclic aromatic amines humidity lipid oxidation volatile compounds |
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