Work

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

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104620