کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450415 1109650 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Heterocyclic amine content in commercial ready to eat meat products
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Heterocyclic amine content in commercial ready to eat meat products
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 88, Issue 2, June 2011, Pages 227–233
نویسندگان
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