Article ID Journal Published Year Pages File Type
5767336 Food Control 2018 7 Pages PDF
Abstract

•Effect of organic acids in formulating marinade ingredients to reduce HCA.•Using lemon in marinades, the concentrations of DiMeIQx were significantly reduced.•The mean pH of the treated samples was lower than those in the control samples.•Calamansi and tamarind were found to reduce HCAs best in marinades.

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.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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