Influence of genotoxic heterocyclic aromatic amine formation and overall mutagenicity in ground beef patties using Korean bramble (Rubus coreanum Miquel)

Jae Hwan Lee, Han Seung Shin

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

The effects of temperature and Korean bramble (Rubus coreanum Miquel) tissue concentrate on heterocyclic aromatic amine (HAA) formation in fried ground beef patties were investigated. Various amounts of Korean bramble tissue (4.0, 7.0, and 11.0%, w/w) were added to ground beef patties were fried at 2 different temperatures (190 and 225°C) for 10 min/side. It was observed in the fried ground beef patties fried at 190°C with the addition of 11.0%(w/w) Korean bramble that the mutagenicity decreased by 64%, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6- phenylimidazo[4,5-b)]-pyridine(PhIP) reduced by 55 and 86%, respectively. Although no difference in total mutagenicity was shown in patties fried at 225°C with the addition of 4.0, 7.0, and 11.0%(w/w), different levels of reduction of PhIP formation in patties fried at 225°C with the addition of 4.0, 7.0, and 11.0%(w/w) were shown 49, 63, and 75%, respectively.

Original languageEnglish
Pages (from-to)576-579
Number of pages4
JournalFood Science and Biotechnology
Volume16
Issue number4
StatePublished - 2007

Keywords

  • Ground beef
  • Heterocyclic aromatic amine
  • Korean bramble
  • Mutagenicity

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