73C-8 |
Kinetics of heterocyclic amines formation during heating of meat at high temperatures |
M. O. NGADI and D. K. Hwang. Dept. of Agricultural & Biosystems Engineering, McGill Univ., Macdonald Campus, 21111 Lakeshore Rd., Ste-Anne-de-Bellevue, QC H9X 3V9, Canada Heterocyclic amines are known mutagenic and carcinogenic compounds formed in protein-rich foods such as meat during cooking at high temperatures. Although trace amounts of these compounds are formed, they hold a potential food safety threat. Studies have shown that product parameters combined with heating time and temperature during cooking influence the formation of heterocyclic amines. Our objective was to study the yield of heterocyclic amines during heating as in cooking at different temperatures using the kinetic modeling approach and to determine the influence of product fat content on rate of heterocyclic amine formation. Meat emulsion was used as a model system for the study. Samples with fat compositions varying from 10 to 50% were prepared. The samples were heated at temperatures between 100 and 250°C for heating times between 1 and 120 mins. Heterocyclic amines namely IQx, MeIQx, 7-8-DiMeIQx, 4-8-DiMeIQx and PhIP were analyzed using HPLC. Kinetic modeling of temperature effects using the Arrhenius technique was used. Our results indicate increasing formation of heterocyclic amines with heating temperature and time. Fat content of the model system influenced formation of HAs. Formation of heterocyclic amines followed a first order reaction. The effect of temperature on heterocyclic amine formation was adequately described by the Arrhenius equation. The study provides a tool that can be used to control carcinogenic heterocyclic amines production in meat products during cooking at high temperatures.
Session 73C, Food Engineering: Transport Processes and Kinetics
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