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Heterocyclic amine formation during frying of frozen beefburgers

Hallgard, Elna LU ; Kovácsné Oroszvári, Bea LU ; Tornberg, Eva LU ; Sjöholm, Ingegerd LU and Skog, Kerstin LU (2008) In International Journal of Food Science & Technology 43(1). p.62-68
Abstract
The formation of heterocyclic amines (HCAs) was studied during frying of beefburgers with different fat contents (6.7%, 16.1% and 39%). Beefburgers were fried from the frozen state for 60, 90, 120 s, and until the centre temperature had reached 72 °C (approximately 150 s) in a double-sided pan fryer. The beefburgers were analysed for HCAs with solid-phase extraction and LC/MS detection, and 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-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in all samples. The concentrations of HCAs ranged between 0 and 2.3 ng g−1. The HCAs... (More)
The formation of heterocyclic amines (HCAs) was studied during frying of beefburgers with different fat contents (6.7%, 16.1% and 39%). Beefburgers were fried from the frozen state for 60, 90, 120 s, and until the centre temperature had reached 72 °C (approximately 150 s) in a double-sided pan fryer. The beefburgers were analysed for HCAs with solid-phase extraction and LC/MS detection, and 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-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in all samples. The concentrations of HCAs ranged between 0 and 2.3 ng g−1. The HCAs concentrations were fitted to a first-order reaction model. The amounts of HCAs in beefburgers fried from the frozen state were in the same range as in beefburgers that have reached room temperature before frying. Furthermore, it was found that the formation of HCAs is not only concentration-controlled but also mass transport-controlled and that kinetic models stated in earlier studies fit relatively well our analysed values on HCAs in fried beefburgers. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Beefburger, fat content, frying, frozen, Harman, heterocyclic amine formation, kinetic, MeIQx, Norharman, PhIP
in
International Journal of Food Science & Technology
volume
43
issue
1
pages
62 - 68
publisher
Wiley-Blackwell
external identifiers
  • wos:000252520500008
  • scopus:37549052916
ISSN
0950-5423
DOI
10.1111/j.1365-2621.2006.01390.x
language
English
LU publication?
yes
id
2783bee7-4c46-4865-95bc-0ec479b89414 (old id 744957)
date added to LUP
2007-12-19 10:51:53
date last changed
2017-01-01 05:03:23
@article{2783bee7-4c46-4865-95bc-0ec479b89414,
  abstract     = {The formation of heterocyclic amines (HCAs) was studied during frying of beefburgers with different fat contents (6.7%, 16.1% and 39%). Beefburgers were fried from the frozen state for 60, 90, 120 s, and until the centre temperature had reached 72 °C (approximately 150 s) in a double-sided pan fryer. The beefburgers were analysed for HCAs with solid-phase extraction and LC/MS detection, and 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-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in all samples. The concentrations of HCAs ranged between 0 and 2.3 ng g−1. The HCAs concentrations were fitted to a first-order reaction model. The amounts of HCAs in beefburgers fried from the frozen state were in the same range as in beefburgers that have reached room temperature before frying. Furthermore, it was found that the formation of HCAs is not only concentration-controlled but also mass transport-controlled and that kinetic models stated in earlier studies fit relatively well our analysed values on HCAs in fried beefburgers.},
  author       = {Hallgard, Elna and Kovácsné Oroszvári, Bea and Tornberg, Eva and Sjöholm, Ingegerd and Skog, Kerstin},
  issn         = {0950-5423},
  keyword      = {Beefburger,fat content,frying,frozen,Harman,heterocyclic amine formation,kinetic,MeIQx,Norharman,PhIP},
  language     = {eng},
  number       = {1},
  pages        = {62--68},
  publisher    = {Wiley-Blackwell},
  series       = {International Journal of Food Science & Technology},
  title        = {Heterocyclic amine formation during frying of frozen beefburgers},
  url          = {http://dx.doi.org/10.1111/j.1365-2621.2006.01390.x},
  volume       = {43},
  year         = {2008},
}