Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak

  • Shin, Han-Seung (Food Ingredient Team, Sugar, Flour & Oil BU, CJ Corporation) ;
  • Lee, Youn-Suk (Department of Food Science & Human Nutrition, Michigan State University)
  • Published : 2005.06.30
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Abstract

The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.

Keywords

References

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