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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72487/ http://psasir.upm.edu.my/id/eprint/72487/1/Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken.pdf |
| _version_ | 1848857129941729280 |
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| author | Alam Shah, Nur Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi |
| author_facet | Alam Shah, Nur Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi |
| author_sort | Alam Shah, Nur Syifaa |
| building | UPM Institutional 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 soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-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 | 2025-11-15T11:52:39Z |
| format | Article |
| id | upm-72487 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:39Z |
| publishDate | 2018 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724872020-06-18T16:13:24Z http://psasir.upm.edu.my/id/eprint/72487/ Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken Alam Shah, Nur Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi 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 soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-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 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72487/1/Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken.pdf Alam Shah, Nur 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 and Contaminants: Part A: Chemistry Analysis Control Exposure & Risk Assessment, 35 (5). 870 - 881. ISSN 1944-0049; ESSN: 1944-0057 https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1440639 10.1080/19440049.2018.1440639 |
| spellingShingle | Alam Shah, Nur 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 |
| url | http://psasir.upm.edu.my/id/eprint/72487/ http://psasir.upm.edu.my/id/eprint/72487/ http://psasir.upm.edu.my/id/eprint/72487/ http://psasir.upm.edu.my/id/eprint/72487/1/Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken.pdf |