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Research Article | Open Access

Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages

Xiaoyu Yin1,§, Wenjun Yang1,§, Qian Liu2, Baohua Kong2, Qian Chen2( )
College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
College of Food Science, Northeast Agricultural University, Harbin 150030, China

§These authors contributed equally to this work.

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Abstract

The influence of different wood species (in the form of wood chips) on the formation of heterocyclic aromatic amines (HAAs) in smoked Harbin red sausages was investigated. Four common species of wood (pear, oak, apple, beech) were used for smoking. The smoking process significantly affected the moisture content, water activity, pH, lipid oxidation (thiobarbituric acid-reactive substances), protein oxidation (carbonyl content) and HAA content. It was found that the wood species significantly influenced the contents of HAAs in the smoked samples. Total HAA contents were highest in samples smoked using wood chips produced from pear, followed by oak, beech and apple. The contents of Norharman and Harman were much higher than those of the other HAAs. Lipid oxidation and protein oxidation were significantly associated with the formation of total HAAs in samples. It is shown that the type of wood chips used for smoking is one of the critical parameters affecting the contamination of HAAs in smoked meat products.

Keywords

protein oxidationlipid oxidationheterocyclic aromatic aminewood chipharbin red sausage

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Food Science of Animal Products
Volume 1 Issue 3,
September 2023
Article number: 9240034
DOI: 10.26599/FSAP.2023.9240034
Cite this article:
Yin X, Yang W, Liu Q, et al. Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages. Food Science of Animal Products, 2023, 1(3): 9240034. https://doi.org/10.26599/FSAP.2023.9240034

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Received: 01 July 2023
Revised: 19 July 2023
Accepted: 18 September 2023
Published: 20 November 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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