Browse > Article
http://dx.doi.org/10.5851/kosfa.2009.29.6.719

Influence of Microwave Pretreatment on the Formation of Heterocyclic Amines in Fried Beef Patties  

Jung, Kyung-Hee (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Shin, Han-Seung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Publication Information
Food Science of Animal Resources / v.29, no.6, 2009 , pp. 719-725 More about this Journal
Abstract
Heterocyclic aromatic amines (HCAs) are potent mutagens and possible human carcinogens that are formed during the heating of protein-rich foods. The effects of preheating treatment of beef patties using a microwave prior to frying at $220^{\circ}C$ for 10 min on each side on the reduction of HCAs (amino-carbolines and amino-imidazo-azaarenes) were evaluated. The amount of HCAs was then evaluated by solid-phase extraction and high pressure liquid chromatography (HPLC) analysis. The beef patties were treated by microwaving for various times (0, 1, 1.5, 2, or 3 min) before pan-frying. The results revealed the presence of 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole (Trp-P-1), 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1), 2-aminodipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2), 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), 2-amino-9H-pyrido[2,3-b] indole ($A{\alpha}C$), 2-amino-3,8 dimethylimidazo[4,5-f]-quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) in all samples. However, microwave pretreatment for 1 min inhibited the formation of these HCAs by up to 90% when compared to the control.
Keywords
heterocyclic amine; beef patty; reduction; microwave; pretreatment;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Hatch, F. T., Felton, J. S., Stuermer, D. H., and Bjeldanes, L. F. (1984) Identification of mutagens from the cooking of food. Chem. Mutagens 9, 111-164
2 Murkovic, M. (2004) Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products. Eur. J. Lipid Sci. Technol. 106, 777-785   DOI   ScienceOn
3 Ohgaki, H., Hasegawa, H., Kato, T., Suenaga, M., Ubukata, M., Sato, S., Takayama, S., and Sugimura, T. (1986) Carcinogenicity in mice and rats of heterocyclic amines in cooked foods. Environ. Health Perspect. 67, 129-134   DOI   PUBMED
4 Salmon, C. P., Knize, M. G., Panteleakos, F. N., Wu, R. W., Nelson, D. O., and Felton, J. S. (2000) Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef. J. Natl. Cancer Inst. 92, 1773-1778   DOI   ScienceOn
5 Sugimura, T., Nagao, M., and Wakabayashi, K. (1982) Metabolic aspects of the comutagenic action of norharman. Adv. Exp. Med. Biol. 136b, 1011-1025
6 Zochling, S. and Murkovic, M. (2002) Formation of the heterocyclic aromatic amine PhIP: identification of precursors and intermediates. Food Chem. 79, 125-134   DOI   ScienceOn
7 Borgen, E., Solyyakov, A., and Skog, K. (2001) Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems. Food Chem. 74, 11-19   DOI   ScienceOn
8 Busquets, R., Bordas, M., Toribio, F., Puignou, L., Galceran, M. T. (2004) Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet. J. Chromatogr. B 802, 79-86   DOI   ScienceOn
9 Gross, G. A. and Grüter, A. (1992) Quantitation of mutagenic/carcinogenic heterocyclic amines in food products. J. Chromatogr. 592, 271-278   DOI   PUBMED   ScienceOn
10 Busquets, R., Mitjans, D., Puignou, L., and Galceran, M. T. (2008) Quantification of heterocyclic amines from thermally processed meats selected from a small-scale populationbased study. Mol. Nutr. Food Res. 52, 1408-1420   DOI   ScienceOn
11 Salmon, C. P., Knize, M. G., Felton, J. S., Zhao, B., and Seow, A. (2006) Heterocyclic aromatic amines in domestically prepared chicken and fish from singapore chinese households. Food Chem. Toxicol. 44, 484-492   DOI   ScienceOn
12 Harris, D.C. Quantitative Chemical Analysis. 7th ed. W. H. Freeman and Company, New York, pp. 78-95
13 Zimmerli, B., Rhyn, P., Zoller, O., and Schlatter, J. (2001) Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment. Food Addit. Contam. 18, 533-551   DOI   ScienceOn
14 Augustsson, K., Skog, K., Jagerstad, M., and Steineck, G. (1997) Assessment of the human exposure to heterocyclic amines. Carcinogenesis 18, 1931-1935   DOI   ScienceOn
15 IARC (1997) Monographs on the evaluation of carcinogenic risks to humans, Vol. 56. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. Lyon, France, pp. 165-242
16 Skog, K. I., Johansson, M. A. E., and Jägerstad, M. I. (1998) Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake. Food Chem. Toxicol. 36, 879-896   DOI   ScienceOn
17 Taylor, R. T., Fultz, E., and Knize, M. (1986) Mutagen formation in a model beef supernatant fraction. IV. Properties of the system. Environ. Health Persp. 67, 59-74   DOI
18 Felton, J. S., Fultz, E., Dolbeare, F. A., and Knize, M. G. (1994) Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties. Food Chem. Toxicol. 32, 897-903   DOI   ScienceOn
19 Arvidsson, P., Boekel, M. A. J. S. V., Skog, K., Solyakov, A., and Jagerstad, M. (1999) Formation of heterocyclic amines in a meat juice model system. J. Food Sci. 64, 216-221   DOI   ScienceOn
20 Totsuka, Y., Hada, N., Matsumoto, K., Kawahara, N., Murakami, Y., Yokoyama, Y., Sugimura, T., and Wakabayashi, K. (1998) Structural determination of a mutagenic aminophenylnorharman produced by the co-mutagen norharman with aniline. Carcinogenesis 19, 1995-2000   DOI   ScienceOn
21 Sugimura, T. (1982) Mutagens, carcinogens, and tumor promoters in our daily food. Cancer 49, 1970-1984   DOI   PUBMED   ScienceOn
22 Ahn, J. and Grun, I. U. (2005a) Heterocyclic amines: 1. Kinetics of formation of polar and nonpolar heterocyclic amines as a function of time and temperature. Food Chem. Toxicol. 70, 173-179   DOI   ScienceOn
23 Bordas, M., Moyano, E., Puignou, L., and Galceran, M. T. (2004) Formation and stability of heterocyclic amines in a meat flavour model system: Effect of temperature, time and precursors. J. Chromatogr. B 802, 11-17   DOI   ScienceOn
24 Messner, C. and Murkovic, M. (2004) Evaluation of a new model system for studying the formation of heterocyclic amines. J. Chromatogr. A 802, 19-26
25 Cheng, K. W., Wu, Q., Zheng, Z. P., Peng, X., Simon, J. E., Chen, F., and Wang, M. (2007) Inhibitory effect of fruit extracts on the formation of heterocyclic amines. J. Agric. Food Chem. 55, 10359-10365   DOI   ScienceOn
26 Solyakov, A., Skog, K., and Jagerstad, M. (1999) Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue. Food Chem. Toxicol. 37, 1-11   DOI   ScienceOn
27 Arvidsson, P., Vanboekel, M. A. J. S., Skog, K., and Jagerstad, M. (1997) Kinetics of formation of polar heterocyclic amines in a meat model system. J. Food Sci. 62, 911-916   DOI   ScienceOn
28 Augustsson, K., Skog, K., Jagerstad, M., and Steineck, G. (1997) Assessment of the human exposure to heterocyclic amines. Carcinogenesis 18, 1931-1935   DOI   ScienceOn
29 Sinha, R., Rothman, N., Salmon, C. P., Knize, M. G., Brown, E. D., Swanson, C. A., Rhodes, D., Rossi, S., Felton, J. S., and Levander, O. A. (1998) Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chem. Toxicol. 36, 279-287   DOI   ScienceOn
30 Skog, K., Solyakov, A., and Jägerstad, M. (2000) Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system. Food Chem. 68, 299-308   DOI   ScienceOn
31 Shin, H. S., Rodgers W, J., Strasburg G, M., and Gray, J. I. (2002) Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties by organosulfur compounds. Food Chem. Toxicol. 67, 3304-3308   DOI   ScienceOn
32 Shin, H. S. and Ustunol, Z. (2004) Influence of honey-containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak and chicken breast. Food Chem. Toxicol. 69, 147-153   DOI   ScienceOn
33 Myung, S. W. (2007) An analytical method of heterocyclic amines by LC/MS. Anal. Sci. Technol. 20, 115-123
34 Ahn, J. and Grun, I. U. (2005b) Heterocyclic amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef. Food Chem. Toxicol. 70, 263-268   DOI   ScienceOn
35 Byrne, C., Sinh, R., Platz, E. A., Giovannucci, E., Colditz, G. A., Hunter, D. J., Speizer, F. E., and Willett, W. C. (1998) Predictors of dietary heterocyclic amine intake in three prospective cohorts. Cancer. Epidem. Biomar. 7, 523-529
36 Wakabayashi, K., Totsuka, Y., Fukutome, K., Oguri, A., Ushiyama, H., and Sugimura, T. (1997) Human exposure to mutagenic-carcinogenic heterocyclic amines and comutagenic $\beta$-carbolines. Mutat. Res. 12, 253-259