Strawberry extracts reduce the formation of carcinogenic heterocyclic amines in meats

Time：2021/6/30

Hacyclic amines (HCAs) are toxic products of the Maillard reaction produced by the sugar, amino acids, and creatine/creatinine reaction in the cooking of protein-rich foods.Busquets of Kingston University in England studied the effect of blueberry, raspberry and strawberry extracts on marinating several kinds of meat.The results showed that the marinade led to an overall reduction in HCAs.With the extension of soaking time, the decline is more obvious.After 24 h immersion, the HCA of pyridine was reduced by 91-100%, that of β-caroline by 40-67%, and that of quinoxaline, quinoline, α-caroline, and ɣ -caroline by 100%.When the curing time was less than 1 hour, the production of quinoxaline increased by 2 times.Therefore, it is recommended to soak the berry extract for longer than 6 hours.

Studies have found that soaking meat with extracts (blueberries, raspberries, and strawberries) effectively reduces the production of HCA(pyridine, capoline, and quinoxaline).In particular, when soaked for more than 6 hours, it is characterized by a 40%-100% reduction in HCA.