Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies |
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Authors: | Kanithaporn Vangnai Terry A Houser Melvin C Hunt J Scott Smith |
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Affiliation: | 1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand;2. The Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States |
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Abstract: | Heterocyclic amines (HCAs) which are produced in meats cooked at high temperature a risk factor for certain human cancers. This study evaluated the effect of enhancement on HCA formation in cooked pork loins. Three samples of pork loin were prepared including non-injected loin, 12% water-injected loin, and 12% salt/phosphate injected loin. The HCAs were identified in all samples: PhIP (2-amino-1-methyl-6-phenylimidazo 4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo 4,5-f]quinoxaline), and DiMeIQx (2-amino-3,4,8-trimethylimidazo 4,5-f]quinoxaline). Injection of salt/phosphate significantly reduced the level of PhIP by 42.7%, MeIQx by 79.0%, and DiMeIQx by 75.0%. Enhancement with water alone did not reduce HCA formation. |
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Keywords: | Heterocyclic amine Enhancement Pork |
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