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The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak.
Food Chem. 2016 Jul 15; 203:59-66.FC

Abstract

The effects of type of barbecue (wire and stone) and cooking levels (rare, medium, well-done and very well-done) on the formation of heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in beef steak were investigated. Varying levels of IQx (up to 0.29 ng/g), IQ (up to 0.93 ng/g), MeIQx (up to 0.08 ng/g), MeIQ (up to 0.75 ng/g), 7,8-DiMeIQx (up to 0.08 ng/g), 4,8-DiMeIQx (up to 4.95 ng/g), PhIP (up to 6.24 ng/g) and AαC (up to 0.20 ng/g) were determined, while MeAαC was not detected. The total HCA amounts in wire barbecued samples were higher than stone barbecued samples. Total HCA contents of the samples ranged between nd and 13.52 ng/g. In terms of PAHs, varying levels of BaA (up to 0.34 ng/g), Chry (up to 0.28 ng/g), BbF (up to 0.39 ng/g), BkF (up to 0.90 ng/g), BaP (up to 0.29 ng/g) and Bghip (up to 0.43 ng/g) were determined, while DahA and IncdP were not detected. The total PAH amounts in stone barbecued samples were higher than those of wire barbecued samples. Total PAH amounts of the samples ranged between nd and 2.63 ng/g.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey. Electronic address: fatihoz@atauni.edu.tr.Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.

Pub Type(s)

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

Language

eng

PubMed ID

26948589

Citation

Oz, Fatih, and M Onur Yuzer. "The Effects of Cooking On Wire and Stone Barbecue at Different Cooking Levels On the Formation of Heterocyclic Aromatic Amines and Polycyclic Aromatic Hydrocarbons in Beef Steak." Food Chemistry, vol. 203, 2016, pp. 59-66.
Oz F, Yuzer MO. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chem. 2016;203:59-66.
Oz, F., & Yuzer, M. O. (2016). The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chemistry, 203, 59-66. https://doi.org/10.1016/j.foodchem.2016.02.041
Oz F, Yuzer MO. The Effects of Cooking On Wire and Stone Barbecue at Different Cooking Levels On the Formation of Heterocyclic Aromatic Amines and Polycyclic Aromatic Hydrocarbons in Beef Steak. Food Chem. 2016 Jul 15;203:59-66. PubMed PMID: 26948589.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. AU - Oz,Fatih, AU - Yuzer,M Onur, Y1 - 2016/02/10/ PY - 2015/11/08/received PY - 2016/01/30/revised PY - 2016/02/05/accepted PY - 2016/3/8/entrez PY - 2016/3/8/pubmed PY - 2016/11/1/medline KW - 2-Amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PubChem CID: 1530) KW - 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline (PubChem CID: 62274) KW - 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (PubChem CID: 62275) KW - 2-Amino-3-methylimidazo[4,5-f]quinoline (PubChem CID: 53462) KW - 2-Amino-3-methylimidazo[4,5-f]quinoxaline (PubChem CID: 105041) KW - Beef steak KW - Benzo[a]pyrene (PubChem CID: 2336) KW - Benzo[b]fluoranthene (PubChem CID: 9153) KW - Benzo[ghi]perylene, (PubChem CID: 9117) KW - Benzo[k]fluoranthene (PubChem CID: 9158) KW - Heterocyclic aromatic amines KW - Naphthalene (PubChem CID: 931) KW - Polycyclic aromatic hydrocarbons KW - Stone barbecue KW - Wire barbecue SP - 59 EP - 66 JF - Food chemistry JO - Food Chem VL - 203 N2 - The effects of type of barbecue (wire and stone) and cooking levels (rare, medium, well-done and very well-done) on the formation of heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in beef steak were investigated. Varying levels of IQx (up to 0.29 ng/g), IQ (up to 0.93 ng/g), MeIQx (up to 0.08 ng/g), MeIQ (up to 0.75 ng/g), 7,8-DiMeIQx (up to 0.08 ng/g), 4,8-DiMeIQx (up to 4.95 ng/g), PhIP (up to 6.24 ng/g) and AαC (up to 0.20 ng/g) were determined, while MeAαC was not detected. The total HCA amounts in wire barbecued samples were higher than stone barbecued samples. Total HCA contents of the samples ranged between nd and 13.52 ng/g. In terms of PAHs, varying levels of BaA (up to 0.34 ng/g), Chry (up to 0.28 ng/g), BbF (up to 0.39 ng/g), BkF (up to 0.90 ng/g), BaP (up to 0.29 ng/g) and Bghip (up to 0.43 ng/g) were determined, while DahA and IncdP were not detected. The total PAH amounts in stone barbecued samples were higher than those of wire barbecued samples. Total PAH amounts of the samples ranged between nd and 2.63 ng/g. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26948589/The_effects_of_cooking_on_wire_and_stone_barbecue_at_different_cooking_levels_on_the_formation_of_heterocyclic_aromatic_amines_and_polycyclic_aromatic_hydrocarbons_in_beef_steak_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30200-X DB - PRIME DP - Unbound Medicine ER -