Abstract
The effects of binary and ternary mixtures of widely used spices (turmeric, black pepper, red chili, cinnamon and clove) on the simultaneous inhibition of lipids oxidation and heterocyclic amines (HCAs) in hamburger patties were evaluated. The proposed hamburgers were prepared by mixing with spice mixtures at 4.5% per patty and then were fried for 10 min to reach 70C at the geometric center of patty. Results indicated that the highest recovery of marker chemicals in the hamburger extracts was achieved by the mixture of turmeric, black pepper and cinnamon. On the other hand, the mixture of turmeric, red chili and clove gave the highest antioxidant activity due to the presence of eugenol, curcumin and capsaicin. Several relations among marker chemicals in combinations were discussed for the results of recovery and antioxidant activity. Furthermore, the highest reductions in malondialdehyde (53.5%) and total HCAs (96.6%) were achieved in fried patties after mixing with turmeric, red chili and clove. Moreover, the consumer acceptability of proposed spicy hamburgers showed overall acceptability for sensory attributes.
PRACTICAL APPLICATIONS
The combination of spices, which were originally added for improving taste, could consider a rich source of safe and natural alternatives to synthetic antioxidants that have the potential to inhibit lipid oxidation and HCAs formation in meat products. There is limited information in the literature about the optimization of spice mixtures for the reduction of lipid oxidation and HCAs in hamburger. In the current study, ternary mixture of turmeric, red chili and clove significantly inhibited the simultaneous of lipid oxidation and HCAs in hamburger with results better than those reported in other hitherto works. These achievements enabled the use of rapid, low cost and effective platform of spice mixtures for the highest inhibition of produced toxic compounds in fried hamburger patties. This will have great significance in home science community and food industry.