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Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties

Lu, F., Kuhnle, G. K. and Cheng, Q. (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control, 81. pp. 113-125. ISSN 0956-7135

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To link to this item DOI: 10.1016/j.foodcont.2017.05.043

Abstract/Summary

Formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons 9 (PAHs) was examined to evaluate the impact of using vegetable oil as fat 10 replacement on carcinogen formation in meat product. Pork patties were formulated 11 with 40% fat replacement by olive oil, sunflower oil or grape seed oil, respectively 12 and cooked at 180oC or 220oC. Control patties contained the highest amount of 13 HCAs compared with all other patties at both temperatures. Olive oil and sunflower 14 oil replacement completely inhibited formation of MeIQ (2-amino-3, 4-15 methylimidazo[4,5-f]quinoline), while grape seed oil completely inhibited MeIQx (2- 16 amino-3,8-dimethylimidazo[4,5-f]quinoxaline), 4,8-DiMeIQx (2-amino-3,4,8- 17 trimethylimidazo[4,5-f]quinoxaline) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5- 18 b]pyridine) in patties. Grape seed oil achieved the highest inhibition capacity 19 compared with sunflower oil and olive oil. HCAs increased significantly with cooking 20 temperature (p<0.05), but no difference was observed in total PAHs for patties 21 cooked at different temperature (p>0.05). In conclusion, fat replacement with 22 sunflower oil, olive oil or grape seed oil in pork patties could reduce the formation of 23 HCAs without compromising eating quality.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:70536
Publisher:Elsevier

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