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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

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