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논문 상세정보

Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak

Abstract

The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.

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이 논문을 인용한 문헌 (8)

  1. 2007. "" Food science and biotechnology, 16(4): 576~579 
  2. 2007. "" Food science and biotechnology, 16(2): 285~289 
  3. Lee, Jae-Hwan ; Back, Yu-Mi ; Lee, Kwang-Geun ; Shin, Han-Seung 2008. "Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat" Korean journal for food science of animal resources = 한국축산식품학회지, 28(5): 637~644 
  4. Lee, Jae-Hwan ; Kim, Dong-Hyuk ; Shin, Han-Seung 2008. "Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty" 한국식품과학회지 = Korean journal of food science and technology, 40(4): 389~393 
  5. Lee, Jae-Hwan ; Kim, Dong-Hyuk ; Shin, Han-Seung 2008. "Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty" 한국식품과학회지 = Korean journal of food science and technology, 40(4): 389~393 
  6. 2008. "" Food science and biotechnology, 17(4): 839~841 
  7. Lee, Jae-Hwan ; Back, Yoo-Mi ; Lee, Kwang-Geun ; Shin, Han-Seung 2009. "Determination of Heterocyclic Amines in Roasted Fish and Shellfish by Liquid Chromatography-Electrospray Ionization/Mass Spectrometry" 한국식품과학회지 = Korean journal of food science and technology, 41(3): 326~333 
  8. 2011. "" Food science and biotechnology, 20(2): 359~365 

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