期刊
JOURNAL OF FOOD SCIENCE
卷 67, 期 9, 页码 3304-3308出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb09583.x
关键词
heterocyclic aromatic amine; mutagenicity; sulfur compound; garlic; ground beef
The effects of several organosulfur compounds on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground beef patties were evaluated. The greatest inhibition of total HAA formation was achieved with diallyl disulfide (78%) and dipropyl disulfide (70%); these compounds also reduced overall mutagenicity by 75 and 65%, respectively. The addition of diallyl sulfide, allyl methyl sulfide, and allyl mercaptan also significantly (p < 0.05) reduced mutagenicity, with reductions of 56, 43, and 30%, respectively. The addition of cysteine and cystine, however, did not reduce the mutagenicity of cooked meat, an observation confirmed by the relatively small reductions in HAA concentrations.
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