Effects of roselle extract, potato peel flour and beef fat on the formation of HCA of beef patties studied by response surface methodology

¹ Centro de Investigación en Alimentación y Desarrollo, A.C. / Laboratorio de Ciencia y Tecnología de la Carne. Hermosillo, Sonora, México.
² Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández. Orihuela, Alicante, España.
³ Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, Sonora, México.

Published: 09 November 2020 by MDPI in 1st International Electronic Conference on Food Science and Functional Foods session Innovative Food Additives and Ingredients

https://doi.org/10.3390/foods_2020-07656 (registering DOI)

Abstract:

Heterocyclic amines (HCA) are compounds formed by heating meat at high temperature. Concentrations of HCA in meat products should be minimized by applying different approaches. The objective of this study was to investigate the effects of roselle extract (RE, 0-1%), potato peel flour (PP, 0-2%), and beef fat (BF, 0-15%) on the formation of HCA in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQX and PhIP were identified and quantified by HPLC. Values from 0 to 18.09 ng IQx, 0.20 to 11.66 ng IQ, 0.29 to 3.93 ng MeIQx, 0.19 to 11.51 ng MeIQ, 0.65 to 1.72 ng 4,8-DiMeIQx and 1.87 to 14.7 ng PhIP per gram of sample were obtained. All models were significant (P < .05), with no lack of fit (P > .05) and showed a determination coefficient > 0.70. Roselle extract had a negative linear effect on the formation of the total HCA, while PP and BF had positive quadratic effect. The optimal formula that minimize the formation of HCA included 0.80% RE, 0.85% PP and 7.54% BF. Roselle extract and potato peel are foods that can be used as ingredients to minimize the formation of HCA in beef patties.

Keywords: Heterocyclic amines, functional meat products, roselle, potato peel, beef patties.