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

Publiceringsår: 2003
Språk: Engelska
Sidor: 4472-4477
Publikation/Tidskrift/Serie: Journal of Agricultural and Food Chemistry
Volym: 51
Nummer: 15
Dokumenttyp: Artikel i tidskrift
Förlag: The American Chemical Society


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.


  • Agricultural Science, Forestry and Fisheries
  • Cooking
  • heterocyclic amines
  • PhIP
  • MeIQx
  • fried meat
  • cooking loss
  • beefburger
  • water-holding capacity


  • ISSN: 0021-8561

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