TY - JOUR
T1 - Influence of genotoxic heterocyclic aromatic amine formation and overall mutagenicity in ground beef patties using Korean bramble (Rubus coreanum Miquel)
AU - Lee, Jae Hwan
AU - Shin, Han Seung
PY - 2007
Y1 - 2007
N2 - 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.
AB - 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.
KW - Ground beef
KW - Heterocyclic aromatic amine
KW - Korean bramble
KW - Mutagenicity
UR - http://www.scopus.com/inward/record.url?scp=49649097394&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:49649097394
SN - 1226-7708
VL - 16
SP - 576
EP - 579
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 4
ER -