Abstract：The objective of this study was to investigate the effect of tangerine peel on the formation of heterocyclic
aromatic amines (HAs), weight loss, color difference and sensory attributes in baked beef jerky. The total phenolic
compounds and antioxidant capacity of tangerine peel were determined by Folin-Ciocalteu colorimetric method and
1,1-diphenyl-2- picrylhydrazyl (DPPH) radical scavenging activity assay, respectively. The content of HAs in baked beef
jerky was determined by high performance liquid chromatography (HPLC) method. Five HAs: 2-amino-3,8- dimthylimidazo [4,5-F]
quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-3H–imidazo [4,5-F] quinoxaline (4,8DiMeIQx), 2-amino-1-methyl-6-
phenylimidazo (PhIP), 1-methyl-9H-pyrido[3,4-B]indole(Harman) and 9H-pyrido [3,4-B]indole (Norharman) were detected
in control samples without being marinated with tangerine peel, at a total content of 44.01 ng/g. The aqueous extract of tangerine
peel at a level of 160 mg/ml significantly (P ＜ 0.05) reduced the contents of MeIQx and PhIP by about 34.3% and 96.5%
respectively but simultaneously significantly (P ＜ 0.05) increased norharman content (by 32.4%). In addition, the concentration
(solid/liquid ratio) of tangerine peel extract and marinating time were found to be positive factors for the formation of HAs.
However, there was no obvious effect on the weight loss of beef jerky. The color of beef jerky was found to be lighter at higher
concentrations of tangerine peel extract. A good sensory acceptance was also found in sensory evaluation for baked beef jerky
marinated with tangerine peel extract. The tangerine peel extract exhibited specific effect on the type and content of individual HAs
but inhibited the total content of HAs. Generally, tangerine peel is effective against the formation of HAs.
2013, Vol. 27 
