Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality.

Authors

Wei Quan, Juan Liu, Shigang Liu, Lei Zhou, Zhihui Wu, Aihua Lou, Yan Liu, Qingwu Shen, Maomao Zeng, Jie Chen, Chaoyi Xue, Diaodiao Yang, Lan Mo

Published in

Food chemistry: X. Volume 40. Pages 104620. Epub Oct 14, 2026.

Abstract

The inhibitory effects of native chitosan (CTS) and four structurally modified chitosans (CTS-COOH, CTS-SH, CTS-TMC, CTS-CM) on heterocyclic aromatic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties, and their impact on flavor, were systematically investigated. CTS-SH exhibited the strongest inhibition against HAs (65.1-75.0% for Harman and MeIQx) and AGEs (26.9% for CML, 32.0% for CEL). GC-IMS and PCA revealed that CTS-SH minimally altered key volatile compounds, maintaining a flavor profile closest to the control, whereas CTS and CTS-TMC significantly changed flavor. CTS-SH also showed superior water-holding capacity and protein oxidation inhibition (58.7% carbonyl reduction). CTS-COOH was most effective against PhIP (78.4%), and CTS-TMC strongly suppressed β-carbolines. CTS-CM was consistently the weakest. Thiol-modified chitosan (CTS-SH) is a promising multifunctional additive to simultaneously improve safety and preserve sensory quality in thermally processed meat products.

PMID:
42926797
Bibliographic data and abstract were imported from PubMed on 25 Oct 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.