Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties

文献类型： 外文期刊

第一作者： Khan, Iftikhar Ali

作者： Khan, Iftikhar Ali;Nawaz, Asad;Khan, Iftikhar Ali;Shi, Baoping;Nawaz, Asad;Wang, Mingfu;Chen, Feng;Cheng, Ka-Wing;Khan, Iftikhar Ali;Shi, Baoping;Nawaz, Asad;Wang, Mingfu;Chen, Feng;Cheng, Ka-Wing;Khan, Iftikhar Ali;Shi, Haibo;Wang, Daoying;Shi, Haibo;Zhu, Zongshuai;Ijaz, Muhammad Umair;Hussain, Muzahir;Khan, Asad

作者机构：

关键词： Perilla seed meal; fat substitute; heterocyclic amines; fatty acids; oxidation products

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and sigma MUFA content and sigma PUFA/sigma SFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (P < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and A alpha C, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序