59D-29 |
Inhibition of heterocyclic aromatic amine formation and mutagenicity in fried ground beef patties by organosulfur compounds |
H. S. SHIN1, E. A. Gomaa, G. M. Strasburg, and J. I. Gray. (1) Food Science and Human Nutrition, Michigan State University, G.M. Trout Bldg., East Lansing, MI 48824 Cooking of meat may result in the formation of heterocyclic aromatic amines (HAAs), some of which are carcinogenic or mutagenic. The effect of organosulfur compounds, diallyl disulfide (DAD), dipropyl disulfide (DPD), diallyl sulfide (DAS), allyl methyl sulfide (AMS), allyl mercaptan (AM), cysteine, and cystine on HAA formation in fried ground beef patties and overall mutagenicity was evaluated. Organosulfur compounds (0.67 mmol) were added directly to ground beef. Patties weighing 100g were fried in a teflon-coated electric frying pan at 225oC (surface temperature) for 10 minutes per side. Two patties were fried for each replication, and five replicates were analyzed for each treatment. For each replicate, four sub-samples were analyzed (two unspiked for concentration and two spiked for recovery of standards). The greatest inhibition of HAA formation was observed with diallyl disulfide and dipropyl disulfide and was 3.4-4.1 times greater than that offered by cysteine. The addition of diallyl disulfide and dipropyl disulfide significantly (p < 0.05) reduced overall mutagenicity by 85.9% and 79.4%, from 447.5 revertants to 62.9 and 92.3 revertants/g of meat, respectively. The addition of DAS, AM, and AMS also significantly (p < 0.05) reduced mutagenicity by 63.5%, 35.4%, and 52.7%, respectively. However, addition of cysteine and cystine did not significantly (p < 0.05) reduced mutagenicity of cooked meat. The results suggest that sulfur compounds may represent an approach to reduce HAA formation and overall mutagenicity in cooked beef patties.
Session 59D, Food Chemistry: Proteins and Physicochemical Properties
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