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Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations

Olsson, V; Skog, Kerstin LU ; Lundstrom, K and Jagerstad, M (2005) In Food Quality and Preference 16(2). p.91-101
Abstract
A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to... (More)
A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN- allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 +/- 402 ng (mean SD) compared to 35 +/- 60 ng/month for consumers who preferred the RN(-)Irn(+), chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN- allele at an initial pan temperature of 200 degreesC instead of 160 degreesC; 4.13 compared to 0.18 ng/g cooked meat. (C) 2004 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Heterocyclic amines, Pig meat, Frying, Questionnaire, Intake
in
Food Quality and Preference
volume
16
issue
2
pages
91 - 101
publisher
Elsevier
external identifiers
  • wos:000225649100001
  • scopus:13944265722
ISSN
0950-3293
DOI
10.1016/j.foodqual.2004.02.003
language
English
LU publication?
yes
id
5c828836-47b3-482c-88ab-363db52c0b62 (old id 151406)
date added to LUP
2007-07-19 09:20:05
date last changed
2017-01-01 04:59:56
@article{5c828836-47b3-482c-88ab-363db52c0b62,
  abstract     = {A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN- allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 +/- 402 ng (mean SD) compared to 35 +/- 60 ng/month for consumers who preferred the RN(-)Irn(+), chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN- allele at an initial pan temperature of 200 degreesC instead of 160 degreesC; 4.13 compared to 0.18 ng/g cooked meat. (C) 2004 Elsevier Ltd. All rights reserved.},
  author       = {Olsson, V and Skog, Kerstin and Lundstrom, K and Jagerstad, M},
  issn         = {0950-3293},
  keyword      = {Heterocyclic amines,Pig meat,Frying,Questionnaire,Intake},
  language     = {eng},
  number       = {2},
  pages        = {91--101},
  publisher    = {Elsevier},
  series       = {Food Quality and Preference},
  title        = {Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2004.02.003},
  volume       = {16},
  year         = {2005},
}