Heterocyclic amine formation during frying of frozen beefburgers

Summary, in English

The formation of heterocyclic amines (HCAs) was studied during frying of beefburgers with different fat contents (6.7%, 16.1% and 39%). Beefburgers were fried from the frozen state for 60, 90, 120 s, and until the centre temperature had reached 72 °C (approximately 150 s) in a double-sided pan fryer. The beefburgers were analysed for HCAs with solid-phase extraction and LC/MS detection, and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in all samples. The concentrations of HCAs ranged between 0 and 2.3 ng g−1. The HCAs concentrations were fitted to a first-order reaction model. The amounts of HCAs in beefburgers fried from the frozen state were in the same range as in beefburgers that have reached room temperature before frying. Furthermore, it was found that the formation of HCAs is not only concentration-controlled but also mass transport-controlled and that kinetic models stated in earlier studies fit relatively well our analysed values on HCAs in fried beefburgers.

• Author: Elna Hallgard; Bea Kovácsné Oroszvári; Eva Tornberg; Ingegerd Sjöholm; Kerstin Skog
• Department/s: Division of Food and Pharma; Department of Food Technology, Engineering and Nutrition
• Publishing year: 2008
• Language: English
• Pages: 62-68
• Publication/Series: International Journal of Food Science & Technology
• Volume: 43
• Issue: 1
• Links: http://dx.doi.org/10.1111/j.1365-2621.2006.01390.x
• Document type: Journal article
• Publisher: Wiley-Blackwell
• Topic: Food Engineering
• Keywords: Beefburger; fat content; frying; frozen; Harman; heterocyclic amine formation; kinetic; MeIQx; Norharman; PhIP
• Status: Published
• ISBN/ISSN/Other: ISSN: 0950-5423