What is it about?
Heterocyclic aromatic amines (HAAs) are carcinogenic, genotoxic, and mutagenic compounds which are formed during cooking process of meat products. It is recommended to limit the exposure to HAAs because of their potential harmful effects on health. This study was conducted to examine the effects of Vaccinium myrtillus L. (Bilberry) extract on the formation of HAAs in pan-fried chicken thigh meat.
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Why is it important?
This study is the first to investigate the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken meat. Formation of total and individual HAAs and lipid oxidation were effectively mitigated by VME marinades, and VME did not alter the organoleptic quality of chicken thigh meat according to the preliminary sensory evaluation. Therefore, our results suggest that marination with VME might be implicated to domestic and food service food preparation and cooking practices to reduce the formation and dietary intake of carcinogenic/mutagenic HAAs.
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This page is a summary of: Reduction of heterocyclic aromatic amines formation in chicken thigh meat by
L. extract, Journal of Food Processing and Preservation, September 2022, Wiley, DOI: 10.1111/jfpp.17119.
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