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Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying

Hallgard, Elna LU ; Sjöholm, Ingegerd LU ; Nyman, Margareta LU and Skog, Kerstin LU (2004) In Journal of Agricultural and Food Chemistry 52(25). p.7561-7566
Abstract
The influence of the addition of carbohydrates with different physicochemical properties on weight loss and formation of heterocyclic amines (HAs) during the frying of beef burgers was examined. Furthermore, the capability of carbohydrates to bind HAs was tested. Beef burgers containing 1.5% NaCl and 0.3% tripolyphosphate (reference), with the addition of 1.5% carbohydrate, were fried for 5 min at 200 C in a double-sided pan fryer. The beef burgers were analyzed for HAs with solid phase extraction and liquid chromatography/mass spectrometry. 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-phenyl-imidazo[4,5-b]pyridine (PhIP), and... (More)
The influence of the addition of carbohydrates with different physicochemical properties on weight loss and formation of heterocyclic amines (HAs) during the frying of beef burgers was examined. Furthermore, the capability of carbohydrates to bind HAs was tested. Beef burgers containing 1.5% NaCl and 0.3% tripolyphosphate (reference), with the addition of 1.5% carbohydrate, were fried for 5 min at 200 C in a double-sided pan fryer. The beef burgers were analyzed for HAs with solid phase extraction and liquid chromatography/mass spectrometry. 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-phenyl-imidazo[4,5-b]pyridine (PhIP), and 9H-pyrido[3,4-b]indole (Norharman) were detected in all of the beef burgers. The addition of carbohydrates affected both the weight loss and the formation of HAs during cooking. The formation of HAs could be correlated to depend on both the weight loss and the type of the added carbohydrate. Of the 11 different carbohydrates tested, raw potato starch was most capable of inhibiting the formation of HAs, while potato fiber gave the lowest weight loss and a comparably low amount of PhIP. Wheat bran and potato fiber were found to reversibly bind HAs. It is concluded that adding small amounts of certain carbohydrates may be a simple and effective way of reducing the amount of HAs and can easily be applied in households and commercial preparations of beef burgers.



Keywords: Heterocyclic amines; beef burger; frying; carbohydrates; water holding; PhIP; MeIQx; 4,8-DiMeIQx; Harman; Norharman (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
beef burger, Heterocyclic amines, frying, carbohydrates, water holding, PhIP, MeIQx, 4, 8-DiMeIQx, Harman, Norharman
in
Journal of Agricultural and Food Chemistry
volume
52
issue
25
pages
7561 - 7566
publisher
The American Chemical Society
external identifiers
  • pmid:15675804
  • wos:000225742500020
  • scopus:10644239013
ISSN
0021-8561
DOI
10.1021/jf0493831
language
English
LU publication?
yes
id
3bdb3e7a-b27c-4042-8b89-00b434af9333 (old id 141590)
date added to LUP
2007-07-18 11:16:26
date last changed
2017-03-26 03:43:35
@article{3bdb3e7a-b27c-4042-8b89-00b434af9333,
  abstract     = {The influence of the addition of carbohydrates with different physicochemical properties on weight loss and formation of heterocyclic amines (HAs) during the frying of beef burgers was examined. Furthermore, the capability of carbohydrates to bind HAs was tested. Beef burgers containing 1.5% NaCl and 0.3% tripolyphosphate (reference), with the addition of 1.5% carbohydrate, were fried for 5 min at 200 C in a double-sided pan fryer. The beef burgers were analyzed for HAs with solid phase extraction and liquid chromatography/mass spectrometry. 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-phenyl-imidazo[4,5-b]pyridine (PhIP), and 9H-pyrido[3,4-b]indole (Norharman) were detected in all of the beef burgers. The addition of carbohydrates affected both the weight loss and the formation of HAs during cooking. The formation of HAs could be correlated to depend on both the weight loss and the type of the added carbohydrate. Of the 11 different carbohydrates tested, raw potato starch was most capable of inhibiting the formation of HAs, while potato fiber gave the lowest weight loss and a comparably low amount of PhIP. Wheat bran and potato fiber were found to reversibly bind HAs. It is concluded that adding small amounts of certain carbohydrates may be a simple and effective way of reducing the amount of HAs and can easily be applied in households and commercial preparations of beef burgers. <br/><br>
<br/><br>
Keywords: Heterocyclic amines; beef burger; frying; carbohydrates; water holding; PhIP; MeIQx; 4,8-DiMeIQx; Harman; Norharman},
  author       = {Hallgard, Elna and Sjöholm, Ingegerd and Nyman, Margareta and Skog, Kerstin},
  issn         = {0021-8561},
  keyword      = {beef burger,Heterocyclic amines,frying,carbohydrates,water holding,PhIP,MeIQx,4,8-DiMeIQx,Harman,Norharman},
  language     = {eng},
  number       = {25},
  pages        = {7561--7566},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying},
  url          = {http://dx.doi.org/10.1021/jf0493831},
  volume       = {52},
  year         = {2004},
}