Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for...
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| Format: | Article |
| Language: | English |
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Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72431/ http://psasir.upm.edu.my/id/eprint/72431/1/Effect%20of%20organic%20acid%20ingredients%20.pdf |
| _version_ | 1848857116764274688 |
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| author | Selamat, Jinap Hasnol, Nur Diyana Syamim Sanny, Maimunah Jahurul, M. H. A. |
| author_facet | Selamat, Jinap Hasnol, Nur Diyana Syamim Sanny, Maimunah Jahurul, M. H. A. |
| author_sort | Selamat, Jinap |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey. |
| first_indexed | 2025-11-15T11:52:26Z |
| format | Article |
| id | upm-72431 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:26Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724312020-06-09T05:16:32Z http://psasir.upm.edu.my/id/eprint/72431/ Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken Selamat, Jinap Hasnol, Nur Diyana Syamim Sanny, Maimunah Jahurul, M. H. A. The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey. Elsevier 2018-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72431/1/Effect%20of%20organic%20acid%20ingredients%20.pdf Selamat, Jinap and Hasnol, Nur Diyana Syamim and Sanny, Maimunah and Jahurul, M. H. A. (2018) Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84. 478 - 484. ISSN 0956-7135 https://www.sciencedirect.com/science/article/abs/pii/S095671351730419X 10.1016/j.foodcont.2017.08.025 |
| spellingShingle | Selamat, Jinap Hasnol, Nur Diyana Syamim Sanny, Maimunah Jahurul, M. H. A. Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| title | Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| title_full | Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| title_fullStr | Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| title_full_unstemmed | Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| title_short | Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| title_sort | effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken |
| url | http://psasir.upm.edu.my/id/eprint/72431/ http://psasir.upm.edu.my/id/eprint/72431/ http://psasir.upm.edu.my/id/eprint/72431/ http://psasir.upm.edu.my/id/eprint/72431/1/Effect%20of%20organic%20acid%20ingredients%20.pdf |