Effects of marinades and cooking methods on the formation of heterocyclic aromatic amines in chicken drumsticks

초록

Heterocyclic aromatic amines (HAAs) are mutagenic and potentially carcinogenic compounds formed during high-temperature cooking of meat. While previous studies examine individual factors, this study investigated the combined effects of marinade ingredients (milk, beer, and thyme at 0–0.5%) and cooking methods (deep frying, air frying, and oven cooking) on HAA formation in chicken drumsticks. A total of 11 HAAs were quantified using UHPLC-(ESI)-QqQ, while creatine and thiobarbituric acid reactive substances (TBARS) were measured as mechanistic indicators. Air frying at 200 °C yielded the highest HAA levels, whereas oven cooking at 150 °C preserved creatine and minimized HAA formation, underscoring that thermal activation is the primary driver of precursor degradation. Marination consistently suppressed HAAs, with 0.5% thyme reducing total HAA content by 49–92% across cooking methods. In contrast, the lipid carrier (0% thyme) showed condition-dependent effects, facilitating HAA formation under intense thermal stress (200 °C air frying). These findings demonstrate that the reduction of HAAs depends on the interaction between marinade composition and thermal conditions, offering an integrated strategy to improve food safety in household and industrial meat preparation.

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