Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/129450
- author
- Hallgard, Elna LU ; Sjöholm, Ingegerd LU and Skog, Kerstin LU
- organization
- publishing date
- 2003
- 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 (ACS)
- external identifiers
-
- wos:000184100700049
- pmid:12848528
- scopus:0037816506
- pmid:12848528
- ISSN
- 0021-8561
- DOI
- 10.1021/jf021089q
- 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: Food Technology (011001017), Applied Nutrition and Food Chemistry (011001300)
- id
- b64c570a-2c54-40fa-bb76-8804f1666557 (old id 129450)
- date added to LUP
- 2016-04-01 11:38:23
- date last changed
- 2023-11-10 19:08:22
@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}}, keywords = {{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 (ACS)}}, 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}}, doi = {{10.1021/jf021089q}}, volume = {{51}}, year = {{2003}}, }