Journal
FOOD CONTROL
Volume 22, Issue 3-4, Pages 596-600Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2010.10.010
Keywords
Heterocyclic aromatic amines; Meatball; Black pepper; Solid phase extraction
Categories
Ask authors/readers for more resources
The effect of black pepper on the formation of heterocyclic aromatic amines (HCAs) in high-fat meatball fried at three different frying temperatures (175 degrees C, 200 degrees C, and 225 degrees C) was investigated. The fried samples 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 (MeIQx), 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). In control group meatballs without black pepper, the total HCAs amount increased in parallel with the frying temperature increased. The highest total HCA amount was found 37.81 ng/g in control group meatballs fried at 225 degrees C, 31.80 ng/g of which belonged to PhIP accounting. The reduction of black pepper on PhIP compound was 100% On the perspective of total HCA amount, black pepper has an inhibitory effect (ranging from about 12 to 100%). MeIQx was not detected in any of chops samples. (C) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available