期刊
MEAT SCIENCE
卷 92, 期 4, 页码 587-595出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.06.004
关键词
Beef; HAA; Time of ripening; Process induced food toxicants; Mutagens; Carcinogens in food
资金
- Polish Ministry of Science and Higher Education, Iuventus Plus, Warsaw, Poland [NR0415/P01/2010/70, IP2010 041570]
Heterocyclic Aromatic Amine (HAA) profiles and concentrations depended on several factors. The largest changes in the HAA profile were observed in meat ripened (chill stored) for 5-10 days. Amines whos concentration varied most prominently included: Phe-P 1, harmane, A alpha C. IQ IQx, PhIP, MeA alpha C, and MeIQx. HAA concentrations were strongly correlated with concentrations of the above compounds. Time of storage significantly affected the HAA profile and concentration. The profile changed dynamically for storage times up to 10 days. For longer times the profile stabilized, only the HAA content increased. A novel, highly precise and accurate HAA analytical method was developed for this study. Results may help to optimize meat processing technology from the point of view of reducing concentration of HAA formed during heat treatment, including the most carcinogenic; IQ, IQx, MeIQx and PhIP amines. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据