Browse > Article

Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties  

Shin, Han-Seung (Department of Food Science & Technology, Dongguk University)
Publication Information
Food Science and Biotechnology / v.14, no.5, 2005 , pp. 572-575 More about this Journal
Abstract
The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.
Keywords
Heterocyclic aromatic amine; food ingredients; genotoxic; pork product;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
연도 인용수 순위
1 Effect of cooking time and temperature on the heterocyclic amine content of fried-beef patties /
[ Knize, M.G.;Dolbeare, F.A.;Carroll, K.L.;Moore, D.H.;Felton, J.S. ] / Food Chem. Toxicol.   DOI
2 Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties /
[ Skog, K.;Jagerstad, M.;Laser-Reutersward, A. ] / Food Chem. Toxicol.   DOI
3 Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak /
[ Shin, H.S.;Yang, H.K.;Kim, J.N. ] / Food Sci. Biotechnol.
4 Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties /
[ Balogh, Z.;Gray, J.I.;Gomaa, E.A.;Booren, A.M. ] / Food Chem. Toxicol.   DOI
5 Inhibition of heterocyclic aromatic amine formation in fried beef patties by garlic and selected garlic-related sulfur compounds /
[ Shin, H.S.;Rodgers, W.J.;Gomaa, E.A.;Strasburg, G.M.;Gray, J.I. ] / J. Food Protect.
6 Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties by organosulfur compounds /
[ Shin, H.S.;Rodgers, W.J.;Strasburg, G.M.;Gray, J.I. ] / J. Food Sci.   DOI
7 Formation of mutagens in cooked foods: The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef /
[ Wang, Y.Y.;Vuolo, L.L.;Spingam, N.E.;Weisburger, J.H. ] / Cancer Lett.   DOI
8 Reduction of mutagen formation in fried ground beef by glandless cottonseed flour /
[ Rhee, K.S.;Donnelly, K.C.;Ziprin, V.A. ] / J. Food Protect.
9 Flavonoids as superoxide scavengers and antioxidants /
[ Chen, Y.;Zheng, R.;Jia, Z.;Ju, Y. ] / Free Radical Biol. Med.
10 Heterocyclic amines formed in the diet: Carcinogenicity and its modulation by dietary factors /
[ Wakabayashi, K.;Sugimura, T. ] / J. Nutr. Biochem.   DOI
11 Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef;The Maillard reaction in food and nutrition /
[ Jagerstad, M.;Reutersward, L.A.;Oste, R.;Dahlqvist, A.;Grivas, S.;Olsson, K.;Nyhammar, T.;Walleer, G.(ed.);Feather, M.(ed.) ] / ACS Symposium Series
12 A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds /
[ Shin, H.S.;Strasburg, G.M.;Gray, J.I. ] / J. Agric. Food Chem.   DOI
13 A simple method for the isolation and purification of total lipids from animal tissues /
[ Folch, J.;Lees, M.;Stanley, G.H. ] / J. Biol. Chem.
14 Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties /
[ Britt, C.;Gomaa, E.A.;Gray, J.I.;Booren, A.M. ] / J Agric. Food. Chem.   DOI
15 Quantitation of mutagenic/carcinogenic heterocyclic amines in food products /
[ Gross, G.A.;Gruter, A. ] / J. Chromatogr.   DOI   ScienceOn
16 Influence of honey containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried pork chops /
[ Shin, H.S.;Lee, S.W. ] / Food Sci. Biotechnol.
17 Poller and non-polar heterocyclic aromatic amines in cooked fish and meat products and their corresponding pan residues /
[ Skog, K.;Augustsson, G.;Steineck, G.;Stenberg, M.;Jagerstad, M. ] / Food Chem. Toxicol.   DOI
18 Mutagens and carcinogens formed during cooking of food and methods to minimize their formation;Cancer Prevention /
[ Adamson, R.H.;DeVita, V.T.(ed.);Hellman, S.(ed.);Rosenberg, S.A.(ed.);Lippincott, J.B.(ed.) ] /
19 Heterocyclic amine content of pork products cooked by different methods and to varying degree of doneness /
[ Sinha, R.;Knize, M.G.;Salmon, C.P.;Brown, E.D.;Rhodes, D.;Felton, J.S.;Levander, G.A.;Rothman, N. ] / Food Chem. Toxicol.   DOI
20 Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens /
[ Knize, M.G.;Salmon, C.P.;Pais, P.;Felton, J.S. ] / Adv. Exp. Med. Biol.
21 Factors that affect the formation and mutagenicity of heterocyclic aromatic amines in food /
[ Shin, H.S.;Shin, H.S. ] / Food Sci. Biotechnol.   DOI