Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

Heterocyclic aromatic amines (HAAs) are sometimes formed in meats and fish cooked at high temperatures. In the present study, the effects of cooking methods by deep-fat frying, pan-frying, grilling and barbecuing on the formation of HAAs of fillets of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) were investigated. Barbecued brown trout (1 g) was estimated to contain 0.12 ng of IQ (2-amino-3-methylimidazo[4,5-f]quinoline), 0.02 ng 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline). Grilled rainbow trout (1 g) was estimated to contain 0.02 ng 4,8-DiMeIQx. MeIQ (2-amino-3,4-dimethylimidazo[4,5-f]quinoline), MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) were not detectable in all cooked fish.     

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions.     

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) are formed in muscle-based foods under different cooking methods. HAAs (9 varieties) in lamb patties cooked using traditional Chinese cooking methods (roasting, frying, panfrying, and stewing in seasonings) were investigated. The total HAAs contents in roasted, fried, pan-fried, and stewed patties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05 ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAs increased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominant HAAs in deep roasted and fried samples, while 1-methyl- 9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b] indole (Norharman) were the main HAAs in pan-fried and stewed samples. Types and contents of HAAs formed at different cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs content than the high-temperature cooking methods roasting, frying, and pan-frying.     

烹调方式对不同肉及其制品中杂环胺的影响概述

杂环胺(heterocyclic aromatic amines,HAAs)是一类杂环芳香族化合物,是富含蛋白质的食物(如肉类和鱼类等)在高温和长时间烹饪过程中产生的一类有害物质.目前已经从高温加工的肉及其制品中发现有超过30种的杂环胺.国际癌症研究机构已把2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ)等杂环胺列为...     

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%.     

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

Heterocyclic aromatic amines (HCAs) are potent mutagenic and carcinogenic compounds formed during heat processing of proteinaceous food such as beef, poultry, and fish. The objective of this study was to measure nine HCAs in chicken chops and fish fillets cooked by various methods (microwave, oven, hot plate, pan-frying, and barbecuing) to different degrees of doneness (rare, medium, well done, and very well done). Total HCA amount in chicken changed between 0.24 and 8.21 ng/g, and not only the highest total amount but also the lowest total HCA amount was found in microwave cooked chicken samples. The highest total HCA amount found in fish for microwave, oven, hot plate, pan-frying, and barbecuing were 18.09, 4.28, 3.12, 6.98, and 5.22 ng/g, respectively. The results show that microwave cooking alone is found to possess the highest total HCA amount, followed by pan-frying, and barbecuing of meat samples, and the total HCA amount in cooked samples is low if cooked to rare and medium degrees of doneness. 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC), and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) were not detected in any samples.     

Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

This study investigated the simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures (150, 200, 250, 300, and 350°C). Solid-phase extraction (SPE) was used for sample clean-up. Fifteen PAHs were determined using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS) with a gradient programme. The lowest significantly concentrations of PAHs and HCAs were generated at 150°C; the formation of PAHs and HCAs simultaneously increased with temperatures. Benzo[a]pyrene was detected in all samples and increased markedly at 300 and 350°C. The sums of 4 PAHs (PAH4) in marinated beef satay at 300 and 350°C exceeded the maximum level in Commission Regulation (EU) 2015/1125. Significant reductions of polar and non-polar HCAs (except PhIP) were found in marinated beef satay across all temperatures. Overall, PAHs and HCAs showed opposite trends of formation in beef satay with marination.     

烹调食品中杂环胺检测的分析方法

杂环胺是富含蛋白质的食品在热加工过程中产生的一类多环芳香族化合物,具有致癌、致突变性。本文系统地对杂环胺的检测方法进行了综述。介绍了高效液相色谱法、气相色谱法、气相色谱-质谱法、液相色谱-质谱法、毛细管电泳法、ELISA方法和高效薄层色谱法等杂环胺定性定量的分析方法,重点讨论了检测方法的优势和特点。      

加工肉制品中杂环胺的形成与控制

煎炸熏烤肉制品容易导致杂环胺的产生。杂环胺大多具有致癌致突变性,特别是2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心列为"对人类高可疑致癌物(2A级)",对人体的健康存在极大的危害。主要对杂环胺形成的影响因素进行了分析,并提出了具体的抑制措施,以增加公众对杂环胺的认识,为健康饮食提供科学依据。     

不同烹饪方式对金枪鱼中美拉德反应产物的影响

目的探讨煎制、挂糊油炸、烤制和煮制4种烹饪方式对金枪鱼中美拉德反应的影响。方法研究4种家庭烹饪方式(煎、炸、煮和烤)对金枪鱼鱼块中糠氨酸、羧甲基赖氨酸(carboxy methyllysine,CML)、丙烯酰胺、荧光化合物和赖氨酸含量的作用,探究烹饪方法对美拉德反应产物(Maillard reaction products,MRPs)的影响,从MRPs安全性的角度比较金枪鱼4种家庭烹饪方式的安全性。结果煎制和挂糊油炸烹饪金枪鱼过程中,当鱼块中心温度≤80℃时,MRPs主要为糠氨酸;当鱼块中心温度达90℃时,MRPs中糠氨酸含量下降,荧光产物含量增加。4种烹饪方式中仅300℃条件下烤制10 min的金枪鱼块中有少量CML产生;中心温度达100℃的煎制烹饪、中心温度≥90℃的挂糊油炸烹饪和≥240℃烤制温度的烤制烹饪,均导致鱼块中少量丙烯酰胺产生。煮制烹饪的鱼块中中后期MRPs含量较少。此外,煎制、烤制和煮制均可导致鱼块中赖氨酸含量降低,但鱼块中心温度≤90℃的挂糊油炸烹饪,可使鱼块中赖氨酸几乎没有损失。结论综合对比4种烹饪方式,挂糊油炸可显著保持金枪鱼块营养品质,是值得推荐的一种金枪鱼烹饪加工方式。     

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds, which are commonly detectable in cooked meat products. The objective of this study was to evaluate the effect of sheep breeds on the formation of HAAs in smoking cooked lamb. The results showed that HAAs in smoked lamb meat products were generally low (2.74–5.42 ng g^?1), with most being Harman and Norharman. IQ, MeIQx, 4,8‐DiMeIQx, Trp‐p‐2, PhIP and MeAaC were not detected in smoked lamb meat products in the present study. The total content of HAAs differed between meat products of different sheep breeds, but no difference in the order of magnitude was determined. Smoking altered the content of protein, fat, moisture and free amino acids in lamb meat products, which was probably mostly contributed by the reduction in meat moisture. Free tryptophan decreased in all breeds after smoking, which was probably used to synthesise HAAs. In summary, HAAs were low in smoked lamb meat products of all sheep breeds; thus, consumption of smoked lamb meat products should contribute very limited intake of HAAs.     

The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork

Headspace volatiles from grilled, roast and boiled pork were entrained on Tenax GC and analysed by combined gas chromatography-mass spectrometry. Well-done grilled pork contained 66 heterocyclic compounds including pyrazines. thiazoles, thiophenes, furans and pyrroles, many of which had not previously been found in cooked pork. The pyrazines accounted for almost 80% of the total headspace volatiles, although most of the other heterocyclic compounds were present only in small amounts. Pork cooked by less severe grilling or by roasting or boiling contained considerably fewer heterocyclic compounds, and headspace volatiles were dominated by aldehydes and alcohols originating from thermal oxidation of lipid.     

天然抗氧化物质对肉制品中杂环胺生成的影响

杂环胺常见于如禽肉、鱼肉等富含蛋白质的热加工肉制品中,是一类杂环芳香族化合物。杂环胺具有极强的致癌致突变性,通常在肉制品于100℃及以上的高温烹制过程中产生。长期摄入具有高含量杂环胺的肉制品,会增加消费者患肿瘤患癌的风险。天然抗氧化物质具有抗氧化活性,且毒性小,安全性高,现已普遍应用于肉制品加工领域。通过添加天然抗氧化物质抑制肉制品中杂环胺的生成是当前研究热点。本文简要介绍了杂环胺的分类、形成等,并重点综述了近10年天然抗氧化物质对肉制品杂环胺形成的影响研究进展,其中,重点围绕多酚类化合物、黄酮类化合物、香辛料3类具有代表性的天然抗氧化物质对肉制品中杂环胺形成的影响进行了详尽的阐述。最后对未来的研究提出了展望。