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Cheng Y, Yao M, Zhu Z, Dong X, Ali Khan I, Huang J, Zhou X, Huang M, Zhou G. Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1032-1041. [DOI: 10.1080/19440049.2019.1615136] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
- College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, Anhui, People’s Republic of China
| | - Mingjun Yao
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xiaoli Dong
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, People’s Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
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Wang C, Xie Y, Wang H, Bai Y, Dai C, Li C, Xu X, Zhou G. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings. Food Chem 2019; 294:578-586. [PMID: 31126503 DOI: 10.1016/j.foodchem.2019.05.094] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/09/2019] [Accepted: 05/12/2019] [Indexed: 11/28/2022]
Abstract
The effect of various beer marinades on formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled chicken wings (CWs) and the active ingredients in beer contributing to inhibition of PAH formation were studied. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and total phenolic content (TPC) of six beers were evaluated. LC-MS analysis indicated a total of 32 phenolic compounds, among which we screened 11 to verify the inhibition of select PAH production. The total stable free radicals and selected PAH content of charcoal-grilled CWs were assayed, revealing a positive correlation. Heineken exhibited the highest phenol content and excellent performance in TPC (393.86 mg gallic acid equivalents (GAE)/L), ability to scavenge free radicals (27.0%), and the most effective inhibition of PAH8 formation (67%). Our study supplies a theoretical foundation for using edible materials rich in phenolic compounds as potential natural inhibitors of PAHs formed during the cooking process.
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Affiliation(s)
- Chong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Yunting Xie
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Huiyuan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China.
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53
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Wang H, Wang C, Li C, Xu X, Zhou G. Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings. J Food Prot 2019; 82:684-690. [PMID: 30917041 DOI: 10.4315/0362-028x.jfp-18-420] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation have no direct relation.
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Affiliation(s)
- Huiyuan Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
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Wang C, Xie Y, Wang H, Bai Y, Dai C, Li C, Xu X, Zhou G. The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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55
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Huang XH, Fu BS, Qi LB, Huo LD, Zhang YY, Du M, Dong XP, Zhu BW, Qin L. Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps. Food Funct 2019; 10:6473-6483. [DOI: 10.1039/c9fo01209e] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling.
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Affiliation(s)
- Xu-Hui Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Bao-Shang Fu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Li-Bo Qi
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Li-Duo Huo
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Ming Du
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Bei-Wei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Lei Qin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
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