Heterocyclic amine formation during frying of frozen beefburgers
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/744957
- author
- Hallgard, Elna LU ; Kovácsné Oroszvári, Bea LU ; Tornberg, Eva LU ; Sjöholm, Ingegerd LU and Skog, Kerstin LU
- organization
- publishing date
- 2008
- 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
- additional info
- Published article online: 18-Jun-2007
- id
- 2783bee7-4c46-4865-95bc-0ec479b89414 (old id 744957)
- date added to LUP
- 2016-04-01 12:20:21
- date last changed
- 2023-11-11 21:31:11
@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}},
keywords = {{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}},
doi = {{10.1111/j.1365-2621.2006.01390.x}},
volume = {{43}},
year = {{2008}},
}