Journal
MEAT SCIENCE
Volume 125, Issue -, Pages 10-15Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.11.009
Keywords
Polycyclic aromatic hydrocarbons; Heterocyclic aromatic amines; Red wine pomace; Beef patties
Categories
Funding
- Autonomous Government of Castilla y Leon [BU282U13]
- Qualidade e Seguranca Alimentar - uma abordagem (nano) tecnologica [NORTE-01-0145-FEDER-000011]
- Spanish Ministerio de Educacion, Cultura y Deporte
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Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecued beef patties. In general, the levels of PAHs and HAs quantified were low. The storage (9 days) promoted higher formation of PAHs in control patties without increase of HAs. RWPS patties cooked at preparation day presented higher levels of PAHs and HAs than control. Nevertheless, RWPS patties cooked after storage presented lower levels of PAHs and HAs than control. ABTS assay pointed out that higher radical scavenging activity may be related to with lower PAHs or HAs formation. In conclusion, RWPS can be an interesting ingredient to inhibit the formation of cooking carcinogens in barbecued patties stored at high-oxygen atmosphere. (C) 2016 Elsevier Ltd. All rights reserved.
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