Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast
The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) g...
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| Veröffentlicht in: | Journal of food science 2023-10, Vol.88 (10), p.3991-4000 |
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| creator | Farshi, Parastou Hashempour‐Baltork, Fatane Amamcharla, Jayendra Smith, J. Scott |
| description | The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5 × 2 × 1.5 cm) were dipped in the PS coating solution for 15 min before frying. After frying the chicken at 195°C for 7.5 min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62 ng/g for the control chicken breast without coating to 6.30 ng/g (0.25% Lys), 6.76 ng/g (0.5% Lys), and 11.98 ng/g (0.75% Lys), accounting for an 89%–92% reduction in PhIP levels compared to the controls. However, dipping in Trp‐containing PS coating had a significantly lower (
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| doi_str_mv | 10.1111/1750-3841.16743 |
| format | Article |
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p
< 0.05) PhIP reduction effect (34%–67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS‐coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS‐coated chicken breasts (
p
< 0.001). Overall, this study suggests that the application of PS‐based coatings incorporated with AAs on chicken breast reduces the PhIP formation.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16743</identifier><language>eng</language><publisher>Chicago: Wiley Subscription Services, Inc</publisher><subject>Amino acids ; Carcinogens ; Chickens ; Coating effects ; Coatings ; Color ; Cooking ; Frying ; Lysine ; Parameters ; Potatoes ; Poultry ; Reduction ; Starch ; Texture ; Tryptophan</subject><ispartof>Journal of food science, 2023-10, Vol.88 (10), p.3991-4000</ispartof><rights>2023 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c343t-b57c53252c636e9485fb8a5cbd10b9e392851ffcea407f376c13f9b6430c721b3</citedby><cites>FETCH-LOGICAL-c343t-b57c53252c636e9485fb8a5cbd10b9e392851ffcea407f376c13f9b6430c721b3</cites><orcidid>0000-0003-3270-5374</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Farshi, Parastou</creatorcontrib><creatorcontrib>Hashempour‐Baltork, Fatane</creatorcontrib><creatorcontrib>Amamcharla, Jayendra</creatorcontrib><creatorcontrib>Smith, J. Scott</creatorcontrib><title>Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast</title><title>Journal of food science</title><description>The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5 × 2 × 1.5 cm) were dipped in the PS coating solution for 15 min before frying. After frying the chicken at 195°C for 7.5 min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62 ng/g for the control chicken breast without coating to 6.30 ng/g (0.25% Lys), 6.76 ng/g (0.5% Lys), and 11.98 ng/g (0.75% Lys), accounting for an 89%–92% reduction in PhIP levels compared to the controls. However, dipping in Trp‐containing PS coating had a significantly lower (
p
< 0.05) PhIP reduction effect (34%–67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS‐coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS‐coated chicken breasts (
p
< 0.001). Overall, this study suggests that the application of PS‐based coatings incorporated with AAs on chicken breast reduces the PhIP formation.</description><subject>Amino acids</subject><subject>Carcinogens</subject><subject>Chickens</subject><subject>Coating effects</subject><subject>Coatings</subject><subject>Color</subject><subject>Cooking</subject><subject>Frying</subject><subject>Lysine</subject><subject>Parameters</subject><subject>Potatoes</subject><subject>Poultry</subject><subject>Reduction</subject><subject>Starch</subject><subject>Texture</subject><subject>Tryptophan</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNpdkb9OwzAQxi0EEqUws1piYUlrx3GcjKgqUKkSHWC2HNcmLokdbBeJBfEIPCNPggOIgVvuj37f6fQdAOcYzXCKOWYUZaQq8AyXrCAHYPI3OQQThPI8w7hgx-AkhB0ae1JOwNtSayUjdBoOLoroYIjCyxZKJ6KxjynbKIwdy6C6hKotFL2xDgpptgEmxeDVi7IRxlZB7XyfhM6OGzftagONhYOwn-8f2pukla2RT8rCxisR4ik40qIL6uw3T8HD9fJ-cZut725Wi6t1JklBYtZQJinJaS5LUqq6qKhuKkFls8WoqRWp84piraUSBWKasFJiouumLAiSLMcNmYLLn72Dd897FSLvTZCq64RVbh94XrEKYYbKPKEX_9Cd23ubrhspRpKHlCVq_kNJ70LwSvPBm174V44RH__BR_f56D7__gf5AiCLflc</recordid><startdate>20231001</startdate><enddate>20231001</enddate><creator>Farshi, Parastou</creator><creator>Hashempour‐Baltork, Fatane</creator><creator>Amamcharla, Jayendra</creator><creator>Smith, J. Scott</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3270-5374</orcidid></search><sort><creationdate>20231001</creationdate><title>Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast</title><author>Farshi, Parastou ; Hashempour‐Baltork, Fatane ; Amamcharla, Jayendra ; Smith, J. Scott</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c343t-b57c53252c636e9485fb8a5cbd10b9e392851ffcea407f376c13f9b6430c721b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Amino acids</topic><topic>Carcinogens</topic><topic>Chickens</topic><topic>Coating effects</topic><topic>Coatings</topic><topic>Color</topic><topic>Cooking</topic><topic>Frying</topic><topic>Lysine</topic><topic>Parameters</topic><topic>Potatoes</topic><topic>Poultry</topic><topic>Reduction</topic><topic>Starch</topic><topic>Texture</topic><topic>Tryptophan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Farshi, Parastou</creatorcontrib><creatorcontrib>Hashempour‐Baltork, Fatane</creatorcontrib><creatorcontrib>Amamcharla, Jayendra</creatorcontrib><creatorcontrib>Smith, J. Scott</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Farshi, Parastou</au><au>Hashempour‐Baltork, Fatane</au><au>Amamcharla, Jayendra</au><au>Smith, J. Scott</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast</atitle><jtitle>Journal of food science</jtitle><date>2023-10-01</date><risdate>2023</risdate><volume>88</volume><issue>10</issue><spage>3991</spage><epage>4000</epage><pages>3991-4000</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5 × 2 × 1.5 cm) were dipped in the PS coating solution for 15 min before frying. After frying the chicken at 195°C for 7.5 min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62 ng/g for the control chicken breast without coating to 6.30 ng/g (0.25% Lys), 6.76 ng/g (0.5% Lys), and 11.98 ng/g (0.75% Lys), accounting for an 89%–92% reduction in PhIP levels compared to the controls. However, dipping in Trp‐containing PS coating had a significantly lower (
p
< 0.05) PhIP reduction effect (34%–67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS‐coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS‐coated chicken breasts (
p
< 0.001). Overall, this study suggests that the application of PS‐based coatings incorporated with AAs on chicken breast reduces the PhIP formation.</abstract><cop>Chicago</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/1750-3841.16743</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-3270-5374</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Amino acids Carcinogens Chickens Coating effects Coatings Color Cooking Frying Lysine Parameters Potatoes Poultry Reduction Starch Texture Tryptophan |
| title | Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast |
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