Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/151406
- author
- Olsson, V ; Skog, Kerstin LU ; Lundstrom, K and Jagerstad, M
- organization
- publishing date
- 2005
- 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
- 2016-04-01 12:16:29
- date last changed
- 2023-09-02 01:43:37
@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}},
keywords = {{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}},
doi = {{10.1016/j.foodqual.2004.02.003}},
volume = {{16}},
year = {{2005}},
}