THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE

The objective of this study was to investigate the effect of red pepper on formation of heterocyclic aromatic amines (HCAs) in beef chops fried at different temperatures (175, 200 and 225C). Red pepper was added at the rate of 1% (w/w) to the surface of meat before frying. The fried chops were analyzed for five HCAs, including 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Results showed that four HCAs (IQ, MeIQ, 4,8-DiMeIQx and PhIP) were detected in chops. Application of the spice to meat was shown to cause significant reductions. While the lowest total HCA amount in chops belonging to the control group was 2.63 ng/g (fried at 225C), the highest total HCA amount in chops with spice was 0.64 ng/g (in chops with red pepper fried at 225C). The reductions of red pepper in total HCA amount in chops were ranging from 75 to 100%.