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Heterocyclic amine content in commercial ready to eat meat products.
Meat Sci. 2011 Jun; 88(2):227-33.MS

Abstract

Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9 ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6 ng/g). Products ranked in order of increasing total HCA content: pepperoni (0.05 ng/g)<hot dogs and deli meat products (0.5 ng/g)<fully cooked bacon (1.1 ng/g)<rotisserie chicken meat (1.9 ng/g)<rotisserie chicken skin (16.3 ng/g). We believed that cooking conditions and ingredients influenced the level of HCAs in these RTE products and concluded that consumption of RTE meat products contributes very little to HCA intake. Results from this study can be used in risk assessment study to estimate human exposure to HCAs due to food consumption.

Authors+Show Affiliations

Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.No affiliation info availableNo 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

21242037

Citation

Puangsombat, Kanithaporn, et al. "Heterocyclic Amine Content in Commercial Ready to Eat Meat Products." Meat Science, vol. 88, no. 2, 2011, pp. 227-33.
Puangsombat K, Gadgil P, Houser TA, et al. Heterocyclic amine content in commercial ready to eat meat products. Meat Sci. 2011;88(2):227-33.
Puangsombat, K., Gadgil, P., Houser, T. A., Hunt, M. C., & Smith, J. S. (2011). Heterocyclic amine content in commercial ready to eat meat products. Meat Science, 88(2), 227-33. https://doi.org/10.1016/j.meatsci.2010.12.025
Puangsombat K, et al. Heterocyclic Amine Content in Commercial Ready to Eat Meat Products. Meat Sci. 2011;88(2):227-33. PubMed PMID: 21242037.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Heterocyclic amine content in commercial ready to eat meat products. AU - Puangsombat,Kanithaporn, AU - Gadgil,Priyadarshini, AU - Houser,Terry A, AU - Hunt,Melvin C, AU - Smith,J Scott, Y1 - 2010/12/23/ PY - 2010/07/26/received PY - 2010/12/03/revised PY - 2010/12/14/accepted PY - 2011/1/19/entrez PY - 2011/1/19/pubmed PY - 2011/10/4/medline SP - 227 EP - 33 JF - Meat science JO - Meat Sci. VL - 88 IS - 2 N2 - Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9 ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6 ng/g). Products ranked in order of increasing total HCA content: pepperoni (0.05 ng/g)<hot dogs and deli meat products (0.5 ng/g)<fully cooked bacon (1.1 ng/g)<rotisserie chicken meat (1.9 ng/g)<rotisserie chicken skin (16.3 ng/g). We believed that cooking conditions and ingredients influenced the level of HCAs in these RTE products and concluded that consumption of RTE meat products contributes very little to HCA intake. Results from this study can be used in risk assessment study to estimate human exposure to HCAs due to food consumption. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/21242037/Heterocyclic_amine_content_in_commercial_ready_to_eat_meat_products_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(10)00455-9 DB - PRIME DP - Unbound Medicine ER -