Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was t...

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Main Authors:	Alam Shah, Syifaa, Selamat, Jinap, Akanda, Md. Jahurul Haque, Sanny, Maimunah, Khatib, Alfi
Format:	Article
Language:	English English English
Published:	Taylor & FRancis 2018
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/7/66738%20Effects%20of%20different%20types%20of%20soy%20sauce.pdf http://irep.iium.edu.my/66738/8/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20SCOPUS.pdf http://irep.iium.edu.my/66738/19/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken_wos.pdf

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spelling	iium-667382019-01-24T03:19:47Z http://irep.iium.edu.my/66738/ Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi QD Chemistry The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soysaucesignificantlyincreased(p≤0.05)theconcentrationofHCAsinroastedchickenwithincreasing marinatingtime.ThehighestincrementoftotalconcentrationofHCAswasfoundinsamplesmarinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine. Taylor & FRancis 2018-05 Article PeerReviewed application/pdf en http://irep.iium.edu.my/66738/7/66738%20Effects%20of%20different%20types%20of%20soy%20sauce.pdf application/pdf en http://irep.iium.edu.my/66738/8/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20SCOPUS.pdf application/pdf en http://irep.iium.edu.my/66738/19/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken_wos.pdf Alam Shah, Syifaa and Selamat, Jinap and Akanda, Md. Jahurul Haque and Sanny, Maimunah and Khatib, Alfi (2018) Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Additives & Contaminants, 35 (5). pp. 870-881. ISSN 1944-0049 E-ISSN 1944-0057 https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1440639?journalCode=tfac20
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	QD Chemistry
spellingShingle	QD Chemistry Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
description	The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soysaucesignificantlyincreased(p≤0.05)theconcentrationofHCAsinroastedchickenwithincreasing marinatingtime.ThehighestincrementoftotalconcentrationofHCAswasfoundinsamplesmarinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.
format	Article
author	Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi
author_facet	Alam Shah, Syifaa Selamat, Jinap Akanda, Md. Jahurul Haque Sanny, Maimunah Khatib, Alfi
author_sort	Alam Shah, Syifaa
title	Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
title_short	Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
title_full	Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
title_fullStr	Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
title_full_unstemmed	Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
title_sort	effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
publisher	Taylor & FRancis
publishDate	2018
url	http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/ http://irep.iium.edu.my/66738/7/66738%20Effects%20of%20different%20types%20of%20soy%20sauce.pdf http://irep.iium.edu.my/66738/8/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20SCOPUS.pdf http://irep.iium.edu.my/66738/19/66738%20Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken_wos.pdf
first_indexed	2023-09-18T21:34:47Z
last_indexed	2023-09-18T21:34:47Z
_version_	1777412747759190016

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

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