Effect of Tea Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

C. Wang; C.-B. Li; X.-L. Xu; G.-H. Zhou

Effect of Tea Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Wang

C. Wang Key Laboratory of Meat Processing and Quality Control; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; ghzhou@njau.edu.cn

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C.-B. Li

C.-B. Li Key Laboratory of Meat Processing and Quality Control; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; ghzhou@njau.edu.cn

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X.-L. Xu

X.-L. Xu Key Laboratory of Meat Processing and Quality Control; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; ghzhou@njau.edu.cn

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, and

G.-H. Zhou

G.-H. Zhou Key Laboratory of Meat Processing and Quality Control; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; ghzhou@njau.edu.cn

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Type:: Chapter

Pages:: 476–477

DOI:: https://doi.org/10.3920/9789086868605_209

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The effect of marinating meat with White tea, Black tea and Green tea (coded WT, BT, and GT respectively) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled chicken wings was evaluated. Antiradical activity of marinades (DPPH assay). GT exhibited the strongest scavenging activity (51%), followed by WT (46%) and BT (38%). Control and marinated meat samples contained the four PAHs named PAH4 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. WT showed the highest inhibitory effect in the formation of PAH8 (53%), followed by GT (17%) and BT (15%). The inhibitory effect of tea marinades on PAH4 increased with the increase of their radical scavenging activity. WT marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Tea Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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