Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was t...
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| Language: | English English English |
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Taylor & FRancis
2018
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| Online Access: | http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/7/66738%20Effects%20of%20different%20types%20of%20soy%20sauce.pdf http://irep.iium.edu.my/66738/8/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20SCOPUS.pdf http://irep.iium.edu.my/66738/19/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken_wos.pdf |
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| author | Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi |
| author_facet | Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi |
| author_sort | Alam Shah, Syifaa |
| building | IIUM Repository |
| collection | Online Access |
| description | The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soysaucesignificantlyincreased(p≤0.05)theconcentrationofHCAsinroastedchickenwithincreasing marinatingtime.ThehighestincrementoftotalconcentrationofHCAswasfoundinsamplesmarinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine. |
| first_indexed | 2025-11-14T17:12:11Z |
| format | Article |
| id | iium-66738 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English |
| last_indexed | 2025-11-14T17:12:11Z |
| publishDate | 2018 |
| publisher | Taylor & FRancis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-667382019-01-24T03:19:47Z http://irep.iium.edu.my/66738/ Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi QD Chemistry The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soysaucesignificantlyincreased(p≤0.05)theconcentrationofHCAsinroastedchickenwithincreasing marinatingtime.ThehighestincrementoftotalconcentrationofHCAswasfoundinsamplesmarinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine. Taylor & FRancis 2018-05 Article PeerReviewed application/pdf en http://irep.iium.edu.my/66738/7/66738%20Effects%20of%20different%20types%20of%20soy%20sauce.pdf application/pdf en http://irep.iium.edu.my/66738/8/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20SCOPUS.pdf application/pdf en http://irep.iium.edu.my/66738/19/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken_wos.pdf Alam Shah, Syifaa and Selamat, Jinap and Akanda, Md. Jahurul Haque and Sanny, Maimunah and Khatib, Alfi (2018) Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Additives & Contaminants, 35 (5). pp. 870-881. ISSN 1944-0049 E-ISSN 1944-0057 https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1440639?journalCode=tfac20 |
| spellingShingle | QD Chemistry Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| title | Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| title_full | Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| title_fullStr | Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| title_full_unstemmed | Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| title_short | Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| title_sort | effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/7/66738%20Effects%20of%20different%20types%20of%20soy%20sauce.pdf http://irep.iium.edu.my/66738/8/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20SCOPUS.pdf http://irep.iium.edu.my/66738/19/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken_wos.pdf |