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Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time
Guangming Yao1, Yajun Zhou1, Zongping Li2
1College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Food Chemistry
|November 13, 2022
Summary
Roasting chicken at higher temperatures and for longer times significantly increases heterocyclic aromatic amines (HAAs). A predictive model using backpropagation-artificial neural networks (BP-ANN) accurately forecasts HAA formation during cooking.
Area of Science:
- Food Science
- Chemistry
- Toxicology
Background:
- Heterocyclic aromatic amines (HAAs) are compounds formed during the high-temperature cooking of muscle foods.
- Understanding factors influencing HAA formation is crucial for food safety and public health.
Purpose of the Study:
- To investigate the impact of roasting temperature and time on HAA production in chicken.
- To develop a predictive model for HAA formation based on heating parameters.
Main Methods:
- Roasting chicken under varying temperature and time conditions.
- Chemical analysis to quantify HAA content.
- Principal Component Analysis (PCA) to assess variable influence.
- Development and validation of a backpropagation-artificial neural network (BP-ANN) model.
Main Results:
- HAA content in roast chicken is significantly influenced by heating conditions.
- Higher temperatures and longer roasting times lead to increased HAA formation, particularly in the skin.
- The BP-ANN model demonstrated high accuracy in predicting HAA production, with R values near one and minimal error.
Conclusions:
- Roasting conditions critically affect HAA levels in chicken.
- BP-ANN models offer a promising approach for predicting HAA formation in food products.
- This research contributes to developing safer food processing strategies.
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