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Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Quelhas, I. ; Petisca, C. ; Viegas, O. ; Melo, A. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.

Food chemistry, 2010-09, Vol.122 (1), p.98-104 [Peer Reviewed Journal]

Kidlington: Elsevier Ltd

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Title:
Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
Author: Quelhas, I. ; Petisca, C. ; Viegas, O. ; Melo, A. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.
Subjects: aromatic compounds ; beef ; beef quality ; Biological and medical sciences ; Catechins ; Coffee, tea and other stimulative beverage industries ; cooking quality ; flavanols ; Food industries ; Formation ; frying ; Fundamental and applied biological sciences. Psychology ; Green tea ; heterocyclic amines ; Heterocyclic aromatic amines ; marinating ; Meat and meat product industries ; pan-fried beef ; Prevention ; sensory properties
Is Part Of: Food chemistry, 2010-09, Vol.122 (1), p.98-104
Notes: http://dx.doi.org/10.1016/j.foodchem.2010.02.022
Description: The effect of a green tea marinade on the formation of heterocyclic aromatic amines (HAs) was examined in pan-fried beef cooked at 180–200 °C for 4 min each side. Different marinating times were assayed and unmarinated samples cooked in similar conditions provided reference HAs levels. A green tea marinade catechin rich was prepared taking 1 g of green tea and infusing with 125 ml of boiling tap water during 10 min. Four HAs were quantified in unmarinated and marinated meat samples during 1, 2, 4 and 6 h at 5 °C. Compared with the unmarinated samples, marinating in green tea resulted in a significant decrease ( p < 0.05) of levels of PhIP and AαC. Person correlation indicated that the reduction of the levels of these HAs in meat marinated with the increase of marinating time was significant (respectively, r = −0.799, p < 0.0001; r = −0.631, p < 0.05). No reduction was observed for 4,8-DiMeIQx and MeIQx. The beef samples were tested for descriptive sensory analysis by two trained sensory panels to evaluate the influence of the green tea marinade in meat organoleptic characteristics. Analysis of results obtained through the t-test, revealed no significant differences ( p < 0.05) between control samples and tea marinated samples for all the thirteen attributes evaluated.
Publisher: Kidlington: Elsevier Ltd
Language: English

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Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Quelhas, I. ; Petisca, C. ; Viegas, O. ; Melo, A. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.

Kidlington: Elsevier Ltd

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