The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] q...
The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.
The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.
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가설 설정
The question remains of how these phenolic anti oxidants minimize HAA formation in the fried ground pork patties. The mechanism(s) by which antioxidants inhibit mutagen formation has (have) not been folly elucidated.
제안 방법
Food ingredients have a significant influence on HAA formation and much research has been devoted to the carcinogens in cooked food. The objectives of this study were to evaluate the effect of three common cooking procedures (boiling, oven-broiling, pan-fiying) on HAA formation in fried pork patties, and to investigate the influence of selected food ingredients on HAA formation in ground pork patties.
To further enhance HAA formation, additional studies were performed using a higher cooking temperature. For oven-broiling and pan-fiying, the cooking temperature was set at 225℃ and the patties were cooked to an internal temperature of 88℃.
Cooking parameters for both studies are summarized in the Table 1. Three experimental replica tions were performed and four sub-samples of each replication were analyzed fbr HAA content.
For each replication, two ground pork patties were pan fried at 225℃ fbr 10 min/side, giving a total cooking time of 20 min. Three experimental replications were performed and four sub-samples of each replication were analyzed for HAA content.
데이터처리
Statistical analyses The results were analyzed by one way analysis of variance (ANOVA) using Sigma Stat 2.0 (Jandel Corp., San Rafael, CA, USA). Appropriate comparisons were made using the Student-Newman-Keuls test for one-way ANOVA analysis.
, San Rafael, CA, USA). Appropriate comparisons were made using the Student-Newman-Keuls test for one-way ANOVA analysis.
후속연구
The mechanism(s) by which antioxidants inhibit mutagen formation has (have) not been folly elucidated. More studies are needed to further address the inhibition of HAA formation in fried meats by other natural antioxidants because HAAs are extremely mutagenic/carcinogenic. This will clearly involve more detailed studies on the mechanism of HAA formation in meat systems.
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