کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543213 1554060 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat
ترجمه فارسی عنوان
کاهش اثر عصاره آرتیشوک بر تشکیل آمین های معطر هتروسیکلیک در گوشت گوساله و مرغ
کلمات کلیدی
2-amino-3,4,7,8-tetramethylimidazo[4,5-f]quinoxalineTrp-P-29H-Pyrido[3,4-b]indoleArtichoke extractMeAαCMeIQxMeIQ2-amino-3-methylimidazo[4,5-f]quinoxalineIQxnon-detected4,7,8-TriMeIQxAαC2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxalinePhIPHAA2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine - 2-amino-1-methyl-6-phenylimidazo [4،5-b] pyridine2-amino-3-methyl-9H-pyrido[2,3-b]indole - 2-amino-3-methyl-9H-pyrido [2،3-b] indole2-amino-3-methylimidazo[4,5-f]quinoline - 2-amino-3-methylimidazo [4،5-f] quinoline2-amino-3,4-dimethylimidazo[4,5-f]quinoline - 2-amino-3،4-dimethylimidazo [4،5-f] quinoline2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline - 2-amino-3،8-dimethylimidazo [4،5-f] quinoxaline2-Amino-9H-pyrido[2,3-b]indole - 2-آمینو-9H-پیریدو [2،3-b] اندول3-amino-1-methyl-5H-pyrido[4,3-b]indole - 3-amino-1-methyl-5H-pyrido [4،3-b] indole4,8-diMeIQx - 4،8-diMeIQx7,8-diMeIQx - 7،8-diMeIQxHeterocyclic aromatic amine - آمین های معطر heterocyclicAntioxidant - آنتی اکسیدانCooking temperature - دمای آشپزیCooking method - روش پختNorharman - نورمنامHarman - هارمنMeat - گوشت
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش مقاله
کاهش اثر عصاره آرتیشوک بر تشکیل آمین های معطر هتروسیکلیک در گوشت گوساله و مرغ
چکیده انگلیسی
The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250 °C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26 ng/g, and not detectable to 83.06 ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6-46% and 25-98% in beef, and 5-97% and 14-95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 134, December 2017, Pages 68-75
نویسندگان
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