Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 31-40 | Back to browse issues page

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Esfahani Mehr A, Hosseini S E, Seyadain Ardebili S M. Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties. FSCT 2019; 16 (87) :31-40
URL: http://fsct.modares.ac.ir/article-7-25419-en.html
Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties
Atefeh Esfahani Mehr1 , Seyed Ebrahim Hosseini 2, Seyed Mahdi Seyadain Ardebili3
1- PhD Student
2- Associate Professor of Department of Food Science and Technology , ebhoseini@srbiau.ac.ir
3- Associate Professor of Department of Food Science and Technology
Abstract:   (7705 Views)
Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) are carcinogenic compounds formed while beef patties are cooked. The current study aimed to evaluate the effects od wheat fiber (1% and 2%), and the mixture of xanthan and guar gums (0.5%) on the PAHs and HCAs formation in the grilled beef patties. According to results, the application of wheat fiber, xanthan and guar gums in the formulation of beef patties significantly decreased moisture, fat and protein content, compared to the control. The pH values of treatments significantly increased compared to the control as a result of the application of wheat fiber and xanthan and guar gums. PAHs and HCAs levels in all treatments significantly decreased compared to the control. The highest reduction in these compounds was related to BkFA (42%) and IQ (74%). Generally speaking, the treatments consist of wheat fiber with xanthan and guar mixture selected as the beat samples. 
Keywords: Beef patties PAHs HCAs Fiber Gum
Full-Text [PDF 349 kb]   (1559 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2018/09/24 | Accepted: 2019/01/7 | Published: 2019/05/15
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