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Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.

In English

Författare

Summary, in English

Mutagenic/carcinogenic heterocyclic amines (HAs) are formed in the crust during the cooking of meat. The influence of cooking loss, time, and temperature on the formation of HAs was investigated in fried beefburgers. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were identified in all samples. The amounts of PhIP, MeIQx, and 4,8-DiMeIQx increased with increasing cooking time, and this effect was significant for all three HAs. The pan temperature had a significant effect on the formation of PhIP and 4,8-DiMeIQx. The addition of NaCl/sodium tripolyphosphate to the beefburgers reduced the cooking loss and decreased the formation of PhIP, MeIQx, and 4,8-DiMeIQx. This decrease was significant for MeIQx and 4,8-DiMeIQx. The results clearly show that it is possible to modify cooking practices to minimize the formation of HAs.

Avdelning/ar

Publiceringsår

2003

Språk

Engelska

Sidor

4472-4477

Publikation/Tidskrift/Serie

Journal of Agricultural and Food Chemistry

Volym

51

Issue

15

Dokumenttyp

Artikel i tidskrift

Förlag

The American Chemical Society (ACS)

Ämne

  • Agricultural Science, Forestry and Fisheries

Nyckelord

  • Cooking
  • heterocyclic amines
  • PhIP
  • MeIQx
  • fried meat
  • cooking loss
  • beefburger
  • water-holding capacity

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0021-8561