Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Author
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.
Department/s
- Division of Food and Pharma
- Department of Food Technology, Engineering and Nutrition
Publishing year
2003
Language
English
Pages
4472-4477
Publication/Series
Journal of Agricultural and Food Chemistry
Volume
51
Issue
15
Document type
Journal article
Publisher
The American Chemical Society (ACS)
Topic
- Agricultural Science, Forestry and Fisheries
Keywords
- Cooking
- heterocyclic amines
- PhIP
- MeIQx
- fried meat
- cooking loss
- beefburger
- water-holding capacity
Status
Published
ISBN/ISSN/Other
- ISSN: 0021-8561