Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals can reduce harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, the use of superheated steam roasting, are beneficial in decreasing development HAAs. The current study was based on these two spices roasted lamb patties to mitigate formation HAAs patties. Results exhibited significant differences (p < 0.05) content both polar non-polar compared control In patties, were reduced from 23.76 10.56 ng g−1, 21.34 15.47 g−1. 43.60 g−1 35.74 respectively. Similarly, cinnamon-treated showed a significantly higher reduction (23.52 12.41 g−1) than (16.08 9.51 at concentrations 0.5–1.5%, respectively, control, with 45.81 35.09 tested PhIP, DMIP, IQx, 8-MeIQx, while harman norharman. Both controlled level meat