46I-4 |
Influence of heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties by different unifloral honeys |
H. S. SHIN and Z. Ustunol. Food Science and Human Nutrition, Michigan State University, 2100 S. Anthony Hall, East Lansing, MI 48824 Heterocyclic aromatic amines (HAAs) are formed in cooked meat and fish products. These compounds are multi-potential carcinogens. Synthetic phenolic antioxidants and vitamin E have been reported to inhibit their formation. Honey contains various phenolic compounds, a-tocopherol, b-carotene and peroxidase which all function as antioxidants under certain circumstances. Therefore, our objective was to evaluate the effects of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties. Honeys from different floral sources (buckwheat, clover, and sage) were evaluated for antioxidant content. Different unifloral honeys (1.0g) and carbohydrates (fructose, glucose, and sucrose; equivalent amount of carbohydrates present in 1.0g of honey) were added directly to 100g of ground beef and thoroughly blended. Patties were fried in a teflon-coated electric frying pan at 225°C for 10 min per side. HAAs (MeIQx, DiMeIQx, and PhIP) in the fried beef patties were extracted and purified using solid-phase extraction and quantitated by HPLC. Antioxidant contents of the honeys ranged from 2.4 x 10-4 to 50.4 x 10-4 µequiv. The inhibition (p < 0.05) of total HAA formation in fried beef patties was achieved with buckwheat (55%), clover (52%), and sage (51%). Statistical analysis revealed no significant difference among the degrees of inhibition of HAA formation by the levels of antioxidant content of different unifloral honeys. The addition of fructose and glucose also significantly (p < 0.05) reduced the total HAA formation, with reductions of 42 and 41% being noted, respectively. The addition of sucrose did not have a significant effect. These results suggest that the addition of honey to ground beef may be an alternative approach to reduce HAA formation of cooked meat.
Session 46I, Toxicology & Safety Evaluation
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