TITLE:
Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants
AUTHORS:
Margit D. Aaslyng, Birgitte Winther Lund, Kirsten Jensen
KEYWORDS:
Pork, Marinades, Heterocyclic Aromatic Amines
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.14,
December
5,
2016
ABSTRACT: Five marinades were developed using natural antioxidants. Based on a consumer test
of the appearance, three marinades were chosen for further investigation: an oregano,
an acerola and a Dijon marinade, the Dijon marinade containing acerola, sumac
and oregano. A barbecue and a sumac marinade were not included in the further
study. In a home use test, consumers barbecued pork chops with the three marinades.
Most of the consumers preferred the oregano and the Dijon marinade, while
the acerola marinade was less liked. After controlled cooking using both direct and
indirect heat to a core temperature of 65°C and 80°C, the content of the heterocyclic
aromatic amines (HCA) PhiP, MeIQx, DiMeIQx, Harman and Norharman was analysed.
All of the marinades reduced the content of MeIQx and DiMeIQx, although
only with indirect heat, while PhiP was reduced using both grilling methods. Surprisingly,
in particular the content of Harman—and to a lesser extent Norhaman—was
very high in the Dijon-marinated chops. The results demonstrated that it was possible
to develop well-liked marinades that can reduce the formation of selected HCAs.