EFFECT OF MICROWAVE PRETREATMENT ON HETEROCYCLIC AROMATIC AMINE MUTAGENS CARCINOGENS IN FRIED BEEF PATTIES/

Citation
Js. Felton et al., EFFECT OF MICROWAVE PRETREATMENT ON HETEROCYCLIC AROMATIC AMINE MUTAGENS CARCINOGENS IN FRIED BEEF PATTIES/, Food and chemical toxicology, 32(10), 1994, pp. 897-903
Citations number
35
Categorie Soggetti
Toxicology,"Food Science & Tenology
ISSN journal
02786915
Volume
32
Issue
10
Year of publication
1994
Pages
897 - 903
Database
ISI
SICI code
0278-6915(1994)32:10<897:EOMPOH>2.0.ZU;2-0
Abstract
To investigate a method to reduce the amount of mutagenic/carcinogenic heterocyclic aromatic amines formed during frying of ground beef, the mutagenic activity in Salmonella strain TA98 was assessed and the amo unt of known heterocyclic amines was determined by solid-phase extract ion and HPLC. The beef patties received microwave treatment for variou s times before frying. Microwave pretreatment for 0, 1, 1.5, 2 or 3 mi n before frying at either 200 degrees C or 250 degrees C for 6 min per side reduced heterocyclic aromatic amine precursors (creatine, creati nine, amino acids, glucose), water, and fat up to 30%, in the patties and resulted in a decrease in mutagenic activity up to 95%. The sum of the four heterocyclic aromatic amines shown to be ent-2-amino-3,8-dim ethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiM eIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-decre ased three- to nine-fold compared with control, non-microwaved beef pa tties fried under identical conditions.