INHIBITION OF CREATINE USING DIFFERENT CONCENTRATIONS OF ALOE VERA EXTRACT IN CHICKEN NUGEETS
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Date
2021-07-14
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Publisher
UMT.Lahore
Abstract
Meat is a good source of protein for human diet but cooking, frying and grilling induces
changes in meat which can be carcinogenic. The reaction of creatine produces heterocyclic
aromatic amines (HAAs) in meat which is a potential carcinogen as creatine converts into
creatinine during high temperature and produces HAAs. Frying of meat poses major risks
as no significant spices are used in it. Current study is aimed to inhibit the development
HAAs in meat products using plant-based extracts. Aloe vera gel was used for coating on
chicken nuggets in three different concentrations of 40, 60 and 80% before frying to inhibit
the production of HAAs, as it contains bioactive compounds and antioxidants with
cellulose which can act as a barrier in a reaction of HAAs production. Aloe gel treated
sample resulted up to 44% inhibition in DPPH analysis and lower level of creatine from
1.12 - 0.52 (mg/mL). Color was also observed which shows lower redness and yellowness.
The study concluded that aloe gel coated nuggets significantly reduced creatine during
frying of chicken nuggets which justify the reduction of HAAs production.