Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts |
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Authors: | Ahyoung Dong Jiyoung Lee Han-Seung Shin |
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Affiliation: | 1.Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient,Dongguk University-Seoul,Seoul,Korea |
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Abstract: | The effects of natural food ingredients including Korean bramble, onion, and marinade sauce with water extracts of olive and
lotus leaf on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties and chicken breasts. The
patties and chicken breasts containing natural food ingredients were fried at 230 and 200°C for 8 min on each side. Addition
of 4 g Korean bramble to beef patties reduced the formation of 2-amino-3,4-dimethylimidazo4,5-f]quinoline (MeIQ), 9H-pyrido 3,4-b]indole (Norharman), and 2-amino-6-methyldipyrido 1,2-a:3′,2′-d]imidazole (Glu-P-1) by 74, 62, and 39%, respectively. Also, when 2 g onion was added to beef patties, the formation of 2-amino-3,4,8-trimethylimidazo
4,5-f]quinoxaline (4,8-DiMeIQx), Glu-P-1, MeIQ, Norharman, and 2-amino-1-methyl-6-phenylimidazo-4,5-b]pyridine (PhIP) was inhibited by 100, 96, 88, 74, and 79%, respectively. When marinade sauce containing 2% water extracts
of olive and lotus leaf was added to chicken breasts, most HCAs formation was inhibited. Especially, the formation of Glu-P-1,
2-aminodipyrido 1,2-a:3′,2′-d]imidazole (Glu-P-2), and MeIQ were reduced by 100%. |
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