Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats

Raza, A., Shabbir, M. A., Khan, M. I., Suleria, H. A. R. and Sultan, S. (2014) Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats. Journal of Food Processing and Preservation, 39 4: 376-383. doi:10.1111/jfpp.12242


Author Raza, A.
Shabbir, M. A.
Khan, M. I.
Suleria, H. A. R.
Sultan, S.
Title Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats
Journal name Journal of Food Processing and Preservation   Check publisher's open access policy
ISSN 0145-8892
1745-4549
Publication date 2014-03-19
Year available 2014
Sub-type Article (original research)
DOI 10.1111/jfpp.12242
Volume 39
Issue 4
Start page 376
End page 383
Total pages 8
Place of publication Hoboken, NJ, United States
Publisher Wiley-Blackwell Publishing
Collection year 2015
Language eng
Abstract Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal grilling and roasting, on the formation of HAAs in three different types of meat, i.e., beef, chicken and mutton. Physicochemical analysis of thermally treated meat was carried out. Mineral profile such as Na, K, Fe, Cu, Zn and Mg was also determined. Two mutagenic HAAs, i.e., 1-methyl-9H-pyrido [4,3-b]indole (Harman) and 9H-pyrido-[4,3-b]indole (Norharman), were formed during cooking and extracted by solid phase extraction technique and analyzed by high-performance liquid chromatography using internal standards. The results showed that the amounts of Harman were higher than Norharman. Generally, the type and content of HAAs in cooked meat varies with cooking methods and conditions.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online ahead of print 19 March 2014.

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 3 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 2 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 21 Oct 2014, 12:14:51 EST by System User on behalf of School of Agriculture and Food Sciences