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Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty  

Lee, Jae-Hwan (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Kim, Dong-Hyuk (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
Korean Journal of Food Science and Technology / v.40, no.4, 2008 , pp. 389-393 More about this Journal
Abstract
This study examined the effects of cooking temperature and onion (Allium cepa L.) tissue concentrate on heterocyclic amine (HCA) formation in fried ground beef patties. Various amounts of onion tissue (2.0, 5.0, and 10.0%, w/w) were added to the ground beef patties, which were then fried at two different temperatures (190 and $225^{\circ}C$) for 10 min/side. The ground beef patties fried at $190^{\circ}C$ and containing 10.0% (w/w) onion showed a 51% decrease in mutagenicity, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) was reduced by 58% and 63%, respectively. For the patties fried at $225^{\circ}C$, total mutagenicity decreased by 35% and 48% with the additions of 5.0 and 10.0% (w/w) onion, respectively, and PhIP formation was reduced 50, 60, and 71% with the additions of 2.0, 5.0, and 10.0% (w/w) onion, respectively.
Keywords
onion; hamburger patty; heterocyclic aromatic amine; mutagenicity;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By SCOPUS : 1
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