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Screening for heterocyclic amines in chicken cooked in various ways.
Food Chem Toxicol. 2002 Aug; 40(8):1205-11.FC

Abstract

Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

Authors+Show Affiliations

Department of Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00, Lund, Sweden.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12067585

Citation

Solyakov, A, and K Skog. "Screening for Heterocyclic Amines in Chicken Cooked in Various Ways." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 40, no. 8, 2002, pp. 1205-11.
Solyakov A, Skog K. Screening for heterocyclic amines in chicken cooked in various ways. Food Chem Toxicol. 2002;40(8):1205-11.
Solyakov, A., & Skog, K. (2002). Screening for heterocyclic amines in chicken cooked in various ways. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 40(8), 1205-11.
Solyakov A, Skog K. Screening for Heterocyclic Amines in Chicken Cooked in Various Ways. Food Chem Toxicol. 2002;40(8):1205-11. PubMed PMID: 12067585.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Screening for heterocyclic amines in chicken cooked in various ways. AU - Solyakov,A, AU - Skog,K, PY - 2002/6/18/pubmed PY - 2002/8/17/medline PY - 2002/6/18/entrez SP - 1205 EP - 11 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 40 IS - 8 N2 - Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/12067585/Screening_for_heterocyclic_amines_in_chicken_cooked_in_various_ways_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278691502000546 DB - PRIME DP - Unbound Medicine ER -