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Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.

Hallgard, Elna LU ; Sjöholm, Ingegerd LU and Skog, Kerstin LU (2003) In Journal of Agricultural and Food Chemistry 51(15). p.4472-4477
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Cooking, heterocyclic amines, PhIP, MeIQx, fried meat, cooking loss, beefburger, water-holding capacity
in
Journal of Agricultural and Food Chemistry
volume
51
issue
15
pages
4472 - 4477
publisher
The American Chemical Society
external identifiers
  • wos:000184100700049
  • pmid:12848528
  • scopus:0037816506
ISSN
0021-8561
DOI
10.1021/jf021089q
language
English
LU publication?
yes
id
b64c570a-2c54-40fa-bb76-8804f1666557 (old id 129450)
date added to LUP
2007-07-18 11:23:49
date last changed
2018-06-10 03:38:28
@article{b64c570a-2c54-40fa-bb76-8804f1666557,
  abstract     = {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.},
  author       = {Hallgard, Elna and Sjöholm, Ingegerd and Skog, Kerstin},
  issn         = {0021-8561},
  keyword      = {Cooking,heterocyclic amines,PhIP,MeIQx,fried meat,cooking loss,beefburger,water-holding capacity},
  language     = {eng},
  number       = {15},
  pages        = {4472--4477},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.},
  url          = {http://dx.doi.org/10.1021/jf021089q},
  volume       = {51},
  year         = {2003},
}