Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review

Abstract Grilling is a dry-heat cooking method that enhances the caramelized flavour of protein-rich foods like lean meats. However, grilling the protein-rich food causes char on the surface, forming heterocyclic amines (HCAs). It was reported that adding antioxidants as a marinating component before cooking inhibited the formation of HCAs. Studies have found that marinades are infused into meat through soaking, enhancing the meat’s flavor, tenderizing the meat fibers, and improving its physicochemical properties. Marinades with Gelam honey, as a primary source of antioxidants, was seen to reduce heterocyclic amine to 50% (Norharm), 5% (Phip) and not detected (IQx) while enhancing flavour with an intense aroma. Hence, this review offers an overview of the HCAs reduction through honey in the marinade and the physicochemical properties of grilled meat. The honey-marinated meat showed higher inhibition of HCAs and better pH properties, moisture loss, cooking loss and colour.