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
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.