کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791907 1109623 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers
ترجمه فارسی عنوان
محتوای آمینهای هتروسیکلیک و هیدروکربن های چند حلقه ای معطر در گوشت خوک، گوشت گاو و مرغ توسط مصرف کنندگان دانمارک در خانه
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

It is a well-known fact that, when meat is barbecued, several harmful components, including heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH), may be formed. The aim of this study was to determine the HCA and PAH content in meat (pork, chicken and beef) when barbecued at home by Danish consumers according to their normal practice. With regard to HCA, beef contained the highest concentrations of 9H-pyrido[3,4-b]indole (norharman) and 2-methyl-β-carboline (harman), while chicken contained more 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) than pork and beef. The analysis of PAH showed a markedly higher concentration of PAH in beef compared with pork and chicken. In general, a correlation between the HCA content and the surface colour of the meat was found, the darker the colour the higher the HCA concentrations.

► 100 Danish consumers barbecued meat at home following normal practice. ► In general no burning of the crust ► Beef contained the highest concentrations of norharman and harman. ► Chicken contained more PhIP than pork and beef. ► Many consumers marinated pork.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 93, Issue 1, January 2013, Pages 85-91
نویسندگان
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