AI Article Synopsis
- Heterocyclic amines (HCAs) are harmful compounds formed in meats when cooked at high temperatures and are linked to cancer risk.
- The study examined HCA levels in various cooked meat products (beef, chicken, pork, and fish) using different cooking methods like frying and broiling, finding significant variation in HCA content based on cooking conditions.
- Fried bacon had the highest HCA levels at 17.59 ng/g, while well-done meats had 3.5 times more HCAs than medium-rare ones, indicating that cooking method and doneness greatly affect the amount of these mutagens in meat.
Article Abstract
Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g).
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Source |
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| http://dx.doi.org/10.1016/j.meatsci.2011.11.005 | DOI Listing |
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