Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef |
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Authors: | I. Quelhas C. Petisca O. Viegas A. Melo O. Pinho I.M.P.L.V.O. Ferreira |
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Affiliation: | 1. REQUIMTE-Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal;2. Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal |
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Abstract: | The effect of a green tea marinade on the formation of heterocyclic aromatic amines (HAs) was examined in pan-fried beef cooked at 180–200 °C for 4 min each side. Different marinating times were assayed and unmarinated samples cooked in similar conditions provided reference HAs levels. A green tea marinade catechin rich was prepared taking 1 g of green tea and infusing with 125 ml of boiling tap water during 10 min. Four HAs were quantified in unmarinated and marinated meat samples during 1, 2, 4 and 6 h at 5 °C. Compared with the unmarinated samples, marinating in green tea resulted in a significant decrease (p < 0.05) of levels of PhIP and AαC. Person correlation indicated that the reduction of the levels of these HAs in meat marinated with the increase of marinating time was significant (respectively, r = −0.799, p < 0.0001; r = −0.631, p < 0.05). No reduction was observed for 4,8-DiMeIQx and MeIQx. |
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Keywords: | Heterocyclic aromatic amines Prevention Formation Green tea Catechins |
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