کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2587894 1130944 2006 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households
چکیده انگلیسی

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw sample weight, cooking time, maximum cooking surface temperature, and cooked sample weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine). A paired Student’s t-test showed that marinated chicken had lower concentrations of PhIP (p < 0.05), but higher concentrations of MeIQx (p < 0.05) and 4,8-DiMeIQx (p < 0.001) than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p < 0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (p < 0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p < 0.001), lower in PhIP than non-marinated chicken (p < 0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (p < 0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (p < 0.05). This study provides new information on HAA content in the Singapore Chinese diet.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 44, Issue 4, April 2006, Pages 484–492
نویسندگان
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