首页|Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NETL
NSTL
Elsevier
The growing health consciousness of consumers has led the food industry to embrace healthier cooking methods, with air frying becoming increasingly popular in households. This study investigated the dual role of 10 hydrocolloids in reducing the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties while preserving physicochemical and sensory qualities. Marination with hydrocolloids at concentrations of 0.1-1.0 % mitigated lipid/protein oxidation, retained moisture, improved texture, and significantly inhibited HA (26.3-55.4 %) and AGE (21.3-51.1 %) formation. Among the hydrocolloids, chitosan (0.5 % and 1.0 %) demonstrated optimal efficacy, reducing HAs and AGEs contents by 48.8-55 % and 42.4-47.2 %, respectively with limited effects on the key flavor compound. Mechanistically, hydrocolloids formed protective matrices, scavenged free radicals, and reacted with Maillard reaction intermediates. These findings provide actionable insights for developing safer air-fried meat products without compromising quality, addressing critical public health concerns related to dietary carcinogens.
Air-fryied beefMeat productsHeterocyclic aminesAdvanced glycation end productsHydrocolloids
Du, Hongfei、Zhang, Huang、Zhang, Zixin、Yuan, Zihan、Li, Maiquan、Zhou, Lei、Liu, Yan、Lou, Aihua、Li, Mei、Jiao, Ye、Shen, Qingwu、Xue, Chaoyi、Quan, Wei、Mo, Lan
展开 >
Hunan Agr Univ
Henan Univ Anim Husb & Econ
Northwest A&F University College of Food Science and Engineering
NETL
NSTL
Elsevier
