Formation of amino-imidazo-azaarenes and carbolines in fried beef patties and chicken breasts under different cooking conditions in Korea |
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Authors: | Dong Ahyoung Lee Jiyeong Shin Han-Seung |
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Affiliation: | (1) Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/2, Graz, Austria |
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Abstract: | The effect of cooking temperature and time on amino-imidazo-azaarenes (AIAs) and carbolines in fried ground beef patties and
chicken breast under different cooking conditions in Korea was evaluated. Beef patties were fried at different temperatures
(150, 180, and 230°C) for 4, 8, 12, and 16 min per each side and then the amount of AIAs and carbolines was evaluated by solid-phase
extraction and HPLC-MS analysis. In fried ground beef patties, formations of 9H-pyrido 3,4-b]indole (Norharman) and 1-methyl-9H-pyrido 3,4-b]indole (Harman) were dramatically increased at 230°C for 16 min. Concentrations of Norhanrman and Harman formed at 230°C
for 16 min/side were 12 and 40 times greater than level those of Norharman formed at same cooking condition. In fried chicken
breasts, 2-amino-3,7,8-trimethylimidazo4,5-f] quinoxaline (7,8-DiMeIQx) and 2-amino-3,4,7,8-tetramethylimidazo 4,5-f]quinoxaline (Tri-MeIQx) were not found at 150 and 180°C. Norhanrman formed at 230°C for 16 min was approximately 4 times
higher than fried chicken breasts at 180°C. These results suggest that increase of cooking temperature and time was directly
affected on AIAs and carbolines formation in Korean cooked meat. |
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