Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay

Abstract

The effects of honey-spices marination on simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay were investigated at different grilling temperatures (150 °C, 250 °C, and 350 °C). Beef satay samples used in this study were prepared using two types of honey-spices marination (Apis mellifera-spices and Trigona sp.-spices). Quantifications of fifteen PAHs using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs using liquid chromatography tandem-mass spectrometry (LC–MS/MS) were performed with gradient programme. Results on PAHs and HCAs in marinated samples were compared with control. Highest concentrations (p < 0.05) of PAHs (marinated beef satay) and HCAs (control) were detected at 350 °C. The most prominent PAH and HCA were phenanthrene (24.61–84.36 ng/g) and 9H-pyrido-[4,3-b]indole (Norharman) (2.67–393.89 ng/g). Marination significantly (p < 0.05) reduced naphthalene, fluorene, pyrene, 2-amino-9H-pyrido[2,3-b]indole (AαC), 1-methyl-9H-pyrido-[4,3-b]indole (Harman), and Norharman in gas-grilled beef satay across all temperatures. Overall, inverse quantitative profiles of PAHs and HCAs formation were observed in marinated gas-grilled beef satay.

Keywords:

• Beef satay
• gas-grilling
• heterocyclic amines
• honey
• marinade
• polycyclic aromatic hydrocarbons

Acknowledgments

The authors would like to acknowledge the financial support given by the research grant of Fundamental Research Grant Scheme (FRGS) [Grant Number 02-02-13-1351FR] from the Ministry of Higher Education of Malaysia (MOHE) and Higher Institution Centre of Excellence research grant, HICoE [ITAFoS/2017/]. We also thanked the Faculty of Food Science and Technology) and the Institute of Tropical Agriculture and Food Security for the laboratory assistance and facilities rendered.

Disclosure statement

The authors declared no potential conflict of interest.