Tags

Type your tag names separated by a space and hit enter

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
Meat Sci. 2010 May; 85(1):149-54.MS

Abstract

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions.

Authors+Show Affiliations

College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20374878

Citation

Liao, G Z., et al. "Effect of Cooking Methods On the Formation of Heterocyclic Aromatic Amines in Chicken and Duck Breast." Meat Science, vol. 85, no. 1, 2010, pp. 149-54.
Liao GZ, Wang GY, Xu XL, et al. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Sci. 2010;85(1):149-54.
Liao, G. Z., Wang, G. Y., Xu, X. L., & Zhou, G. H. (2010). Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Science, 85(1), 149-54. https://doi.org/10.1016/j.meatsci.2009.12.018
Liao GZ, et al. Effect of Cooking Methods On the Formation of Heterocyclic Aromatic Amines in Chicken and Duck Breast. Meat Sci. 2010;85(1):149-54. PubMed PMID: 20374878.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. AU - Liao,G Z, AU - Wang,G Y, AU - Xu,X L, AU - Zhou,G H, Y1 - 2009/12/23/ PY - 2009/08/20/received PY - 2009/12/11/revised PY - 2009/12/15/accepted PY - 2010/4/9/entrez PY - 2010/4/9/pubmed PY - 2010/10/1/medline SP - 149 EP - 54 JF - Meat science JO - Meat Sci. VL - 85 IS - 1 N2 - Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/20374878/Effect_of_cooking_methods_on_the_formation_of_heterocyclic_aromatic_amines_in_chicken_and_duck_breast_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(09)00398-2 DB - PRIME DP - Unbound Medicine ER -