Screening for heterocyclic amines in chicken cooked in various ways.
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/108862
- author
- Solyakov, A and Skog, Kerstin LU
- organization
- publishing date
- 2002
- 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
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 2218d6d7-ac17-4cd3-9ddb-1a6bb999824e (old id 108862)
- date added to LUP
- 2016-04-01 16:55:10
- date last changed
- 2023-12-13 18:08:09
@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}}, 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}}, 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}}, doi = {{10.1016/S0278-6915(02)00054-6}}, volume = {{40}}, year = {{2002}}, }