Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

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. Practical ApplicationsDiet is one of the major factors that influence the tumor formation in humans. Epidemiologic and experimental evidence indicates that proteinaceous foods, especially meat cooked at higher temperatures, may lead to the formation of heterocyclic aromatic amines (HAAs). HAAs are the potential mutagens and contribute toward the carcinogenicity depending on many factors, including type of meat and cooking method. They vary in their chemical nature, mechanism of formation, amounts in different types of meat and meat products. They also show a variable range of metabolic behavior and carcinogenic potential. The exact identification of major risk factors, especially dietary carcinogens, could play a vital role in reducing cancer incidence and mortality. The present study was designed to investigate the influence of different cooking methods (pan frying, deep frying, charcoal grilling and roasting) on the formation of HAAs in various meats (chicken, beef and mutton). It is also evident from the results that the content of HAAs in cooked meat varied with cooking methods and cooking conditions, and data from this study could be used to assess the human intake of HAAs and also to identify conditions that minimize the formation and intake of HAAs.