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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)
Publication Information
Food Science and Biotechnology / v.14, no.3, 2005 , pp. 323-327 More about this Journal
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
heterocyclic aromatic amine; mutagenicity; marinade; beef;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
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