Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5849332 | Food and Chemical Toxicology | 2016 | 25 Pages |
Abstract
Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or “healthy technique” (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Gabriela Angelina Reartes, Romina Daniela Di Paola Naranjo, Aldo Renato Eynard, Sonia Edith Muñoz,