ArticleFood science and biotechnology2025
Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated how air frying conditions, temperature, time, searing, marination, and spices, affect the formation of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and acrylamide in whole chicken and beef steak. 10 HCAs, 4 PAHs, and acrylamide were quantified using UHPLC-(ESI)-QqQ and GC-MS. Higher temperatures and searing increased HCAs and acrylamide levels, especially in beef. In chicken, marination with milk or beer has reduced HCAs by up to 60.6%, with no significant effect on PAHs or acrylamide. In beef, turmeric, rosemary, and garlic suppressed HCA formation, with turmeric showing the greatest reducing effect (69.4%). PAHs were only found in chicken, with HCAs and PAHs showing a strong correlation ( Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-02005-8.
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