17D-10 |
|
J. AHN1, I. U. Gruen2, and L. N. Fernando2. (1) Department of Food Science, University of Missouri, 256 Eckles Hall-Stringer Wing, Columbia, MO 65211, (2) Dept. of Food Science, Univ. of Missouri- Columbia, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211 The formation of heterocyclic amines (HAs) is one of the most unfavorable changes during the cooking of meat. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, it is necessary to explore effective inhibitors that can prevent the formation of HAs in cooked meat. The objective of this study was to investigate the effects of two natural extracts on the formation of HAs in cooked beef. Natural extracts (ActiVinTM, Pycnogenol®, oleoresin rosemary (OR)) were added to meat samples at different levels (0.5 and 1.0%). Because these extracts have been identified as strong antioxidants, a control containing BHA/BHT (0.02%) was included. Treated ground beef patties were heated in an oven at 200°C for 20 min or were fried in a Teflon-coated pan at 210°C for 10 min on each side. HAs were extracted using solid-phase extraction and quantified using a HPLC with UV/Visible and scanning fluorescence detectors. IQ was effectively decreased by 1% ActiVinTM, while MeIQ was not significantly decreased in any treatment compared to the control. ActiVinTM and OR at 1% levels significantly reduced the formation of PhIP by 64 and 55%, respectively. Natural extracts more effectively reduced polar HAs than apolar HAs at 200°C for 20 min. ActiVinTM and Pycnogenol® at 1% reduced the formation of MeIQx by 64 and 62%, respectively, during pan-frying. Among apolar HAs, AaC and norharman were not detected in the 1% OR treatment. The total amount of polar HAs was reduced by 55 and 53% at 1% of Pycnogenol® and OR, respectively. Natural extracts effectively inhibited the formation of HAs in cooked beef. These results suggest that the use of natural extracts in meats may provide several benefits, including an antioxidant effect and the reduction of HA formation, which together may result in an anticarcinogenic effect.
Session 17D, Food Chemistry: Chemical effects of food processing and preservation
|