The Effects of Direct Addition of Low and Medium Molecular Weight Chitosan on the Formation of Heterocyclic Aromatic Amines in Beef Chop

Abstract

The effects of direct addition of low and medium molecular weight chitosan at different levels (0.25, 0.50, 0.75 and 1%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) were investigated. Chops were cooked at three different temperatures (150, 200 and 250 °C). The use of chitosan had very significant effects on water content, pH and cooking loss values of the samples. Cooking temperature had very significant effects on water content and cooking loss, while it had significant effect on pH value. On the other hand, molecular weight of chitosan had very significant effects on water content and cooking loss. While IQ and MeAαC were not detected, varying amounts of IQx (up to 0.45 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (up to 0.07 ng/g), 7,8-DiMeIQx (up to 0.15 ng/g), 4,8-DiMeIQx (up to 0.05 ng/g), PhIP (up to 2.94 ng/g) and AαC (up to 0.68 ng/g) were detected. While the total HCA content ranged between non-detectable level and 4.21 ng/g, chitosan addition decreased (14.3-100%) the total HCA content. © 2015 Elsevier Ltd.