Effect of mulberry leaf (Morus alba L.) extract on the quality and formation of heterocyclic amines in braised muscovy duck

Heterocyclic amines (HAs) are carcinogenic compounds produced by the Maillard reaction or pyrolysis of protein-rich foods under thermal processing conditions. The inhibitory effects of mulberry leaf extract on HA formation and flavor changes in braised Muscovy ducks were investigated. The phenolic compounds were found to significantly inhibit HA formation. In particular, tetrahydroxyisoflavone was significantly effective at inhibiting free HAs, with an inhibition rate of 64.43%. The polyphenol mixture (chlorogenic acid, quercetin, kaempferol, luteolin, and tetrahydroxyisoflavone) was effective at inhibiting bound HAs, with an inhibition rate of 43.44%. The addition of quercetin and luteolin significantly reduced the cooking loss of braised Muscovy ducks. Further, phenolic marination had a significant impact on color and water distribution. Using GC-IMS, 45 volatile flavor compounds were identified. Principal component analysis revealed differences in the flavor compounds of the braised Muscovy duck. Collectively, this study provides insights into the mitigation of HA formation for producing safe and healthy meat and meat products.