{
  "abstract": "The inhibitory effects of native chitosan (CTS) and four structurally modified chitosans (CTS-COOH, CTS-SH, CTS-TMC, CTS-CM) on heterocyclic aromatic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties, and their impact on flavor, were systematically investigated. CTS-SH exhibited the strongest inhibition against HAs (65.1-75.0% for Harman and MeIQx) and AGEs (26.9% for CML, 32.0% for CEL). GC-IMS and PCA revealed that CTS-SH minimally altered key volatile compounds, maintaining a flavor profile closest to the control, whereas CTS and CTS-TMC significantly changed flavor. CTS-SH also showed superior water-holding capacity and protein oxidation inhibition (58.7% carbonyl reduction). CTS-COOH was most effective against PhIP (78.4%), and CTS-TMC strongly suppressed β-carbolines. CTS-CM was consistently the weakest. Thiol-modified chitosan (CTS-SH) is a promising multifunctional additive to simultaneously improve safety and preserve sensory quality in thermally processed meat products.",
  "abstract_shown": true,
  "affiliations": [
    "College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.",
    "State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.",
    "College of Food Science and Technology, Key Laboratory of Development and Utilization of Food and Medicinal Resources, Yunnan Agricultural University, Kunming 650201, China.",
    "College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 13,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Wei Quan"
    },
    {
      "affs": [
        0
      ],
      "name": "Juan Liu"
    },
    {
      "affs": [
        0
      ],
      "name": "Shigang Liu"
    },
    {
      "affs": [
        0
      ],
      "name": "Lei Zhou"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhihui Wu"
    },
    {
      "affs": [
        0
      ],
      "name": "Aihua Lou"
    },
    {
      "affs": [
        0
      ],
      "name": "Yan Liu"
    },
    {
      "affs": [
        0
      ],
      "name": "Qingwu Shen"
    },
    {
      "affs": [
        1
      ],
      "name": "Maomao Zeng"
    },
    {
      "affs": [
        1
      ],
      "name": "Jie Chen"
    },
    {
      "affs": [
        2
      ],
      "name": "Chaoyi Xue"
    },
    {
      "affs": [
        3
      ],
      "name": "Diaodiao Yang"
    },
    {
      "affs": [
        0
      ],
      "name": "Lan Mo"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/6tjst39g1wy4b.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104620",
  "fulltext_url": "https://europepmc.org/articles/PMC13694776",
  "id": "6tjst39g1wy4b",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42926797",
  "language": "eng",
  "licence": "CC-BY-NC",
  "licence_label": "CC BY-NC",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1103|Meat and Animal Product Quality"
    ]
  ],
  "openalex": "W7221816782",
  "pdf_url": "https://europepmc.org/articles/PMC13694776?pdf=render",
  "pmcid": "PMC13694776",
  "pmid": "42926797",
  "published": "2026-10-14",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/6tjst39g1wy4b.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:21:18Z",
      "native_id": "MED:42926797",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42926797"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
    }
  ],
  "title": "Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality.",
  "title_text": "Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:21:18Z",
  "url": "https://research.draconitic.com/paper/6tjst39g1wy4b",
  "venue": "Food chemistry: X",
  "versions": []
}