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Occurrence of heterocyclic amines in cooked meat products.
Meat Sci. 2012 Mar; 90(3):739-46.MS

Abstract

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g).

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

22129588

Citation

Puangsombat, Kanithaporn, et al. "Occurrence of Heterocyclic Amines in Cooked Meat Products." Meat Science, vol. 90, no. 3, 2012, pp. 739-46.
Puangsombat K, Gadgil P, Houser TA, et al. Occurrence of heterocyclic amines in cooked meat products. Meat Sci. 2012;90(3):739-46.
Puangsombat, K., Gadgil, P., Houser, T. A., Hunt, M. C., & Smith, J. S. (2012). Occurrence of heterocyclic amines in cooked meat products. Meat Science, 90(3), 739-46. https://doi.org/10.1016/j.meatsci.2011.11.005
Puangsombat K, et al. Occurrence of Heterocyclic Amines in Cooked Meat Products. Meat Sci. 2012;90(3):739-46. PubMed PMID: 22129588.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occurrence of heterocyclic amines in cooked meat products. AU - Puangsombat,Kanithaporn, AU - Gadgil,Priyadarshini, AU - Houser,Terry A, AU - Hunt,Melvin C, AU - Smith,J Scott, Y1 - 2011/11/09/ PY - 2011/03/25/received PY - 2011/09/30/revised PY - 2011/11/02/accepted PY - 2011/12/2/entrez PY - 2011/12/2/pubmed PY - 2012/4/18/medline SP - 739 EP - 46 JF - Meat science JO - Meat Sci. VL - 90 IS - 3 N2 - Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/22129588/Occurrence_of_heterocyclic_amines_in_cooked_meat_products_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(11)00360-3 DB - PRIME DP - Unbound Medicine ER -