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Screening for heterocyclic amines in chicken cooked in various ways.

Solyakov, A and Skog, Kerstin LU (2002) In Food and Chemical Toxicology 40(8). p.1205-1211
Abstract
Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 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 identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in... (More)
Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 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 identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
High Pressure Liquid, Heterocyclic Compounds : analysis, Cookery : methods, Meat : analysis, Meat : adverse effects, Human, Meat Products : analysis, Mutagens : analysis, Skin, Amines : analysis, Animal, Chickens, Chromatography
in
Food and Chemical Toxicology
volume
40
issue
8
pages
1205 - 1211
publisher
Elsevier
external identifiers
  • wos:000177393700023
  • pmid:12067585
  • scopus:0036285362
ISSN
0278-6915
DOI
10.1016/S0278-6915(02)00054-6
language
English
LU publication?
yes
id
2218d6d7-ac17-4cd3-9ddb-1a6bb999824e (old id 108862)
date added to LUP
2007-07-18 11:52:18
date last changed
2017-11-19 04:13:41
@article{2218d6d7-ac17-4cd3-9ddb-1a6bb999824e,
  abstract     = {Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 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 identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.},
  author       = {Solyakov, A and Skog, Kerstin},
  issn         = {0278-6915},
  keyword      = {High Pressure Liquid,Heterocyclic Compounds : analysis,Cookery : methods,Meat : analysis,Meat : adverse effects,Human,Meat Products : analysis,Mutagens : analysis,Skin,Amines : analysis,Animal,Chickens,Chromatography},
  language     = {eng},
  number       = {8},
  pages        = {1205--1211},
  publisher    = {Elsevier},
  series       = {Food and Chemical Toxicology},
  title        = {Screening for heterocyclic amines in chicken cooked in various ways.},
  url          = {http://dx.doi.org/10.1016/S0278-6915(02)00054-6},
  volume       = {40},
  year         = {2002},
}