Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties

The effects of tart cherry tissue added at an 11.5% level on the oxidation of lipids in raw and cooked ground beef patties and on the formation of het erocyclic aromatic amines (HAAs) in the fried patties were investigated. Ox idation was significantly influenced by the addition of tissue from two var ieties of tart cherries, Montmorency and Balaton. Thiobarbituric acid-react ive substances values for raw and cooked ground beef patties containing che rry tissue were significantly (p < 0.05) smaller than those for the control beef patties. Cholesterol oxidation was also influenced by the presence of cherry tissue. After 4 days of refrigerated storage, cholesterol oxides re presented 5.2% of the total cholesterol content of cooked control beef patt ies and 2.0 and 1.7% of the total cholesterol in patties containing Montmor ency and Balaton cherry tissue, respectively. The formation of mutagenic/ c arcinogenic HAAs during frying of the patties was inhibited by components i n the cherry tissue. The concentrations of 2-amino- 1-methyl-6-phenylimidaz o[4,5-b]pyridine (PhIP), the principal HAA in cooked muscle foods, were red uced 93 and 87% by Montmorency and Balaton cherry tissue, respectively. Tar t cherry tissue may represent a new approach to reducing HAA formation in c ooked beef patties as well as being a natural source of antioxidants to del ay the rapid onset of lipid and cholesterol oxidation in meat products.