Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5543213 | Meat Science | 2017 | 8 Pages |
Abstract
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.
Keywords
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]pyridine2-amino-3-methyl-9H-pyrido[2,3-b]indole2-amino-3-methylimidazo[4,5-f]quinoline2-amino-3,4-dimethylimidazo[4,5-f]quinoline2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline2-Amino-9H-pyrido[2,3-b]indole3-amino-1-methyl-5H-pyrido[4,3-b]indole4,8-diMeIQx7,8-diMeIQxHeterocyclic aromatic amineAntioxidantCooking temperatureCooking methodNorharmanHarmanMeat
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Authors
Mercan Merve Tengilimoglu-Metin, Mevlude Kizil,