TY - JOUR
T1 - Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts
AU - Dong, Ahyoung
AU - Lee, Jiyoung
AU - Shin, Han Seung
PY - 2011/4
Y1 - 2011/4
N2 - The effects of natural food ingredients including Korean bramble, onion, and marinade sauce with water extracts of olive and lotus leaf on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties and chicken breasts. The patties and chicken breasts containing natural food ingredients were fried at 230 and 200oC for 8 min on each side. Addition of 4 g Korean bramble to beef patties reduced the formation of 2-amino- 3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 9H-pyrido [3,4-b]indole (Norharman), and 2-amino-6-methyldipyrido [1,2-a:3',2'-d]imidazole (Glu-P-1) by 74, 62, and 39%, respectively. Also, when 2 g onion was added to beef patties, the formation of 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline (4,8-DiMeIQx), Glu-P-1, MeIQ, Norharman, and 2-amino-1-methyl-6-phenylimidazo-[4,5- b]pyridine (PhIP) was inhibited by 100, 96, 88, 74, and 79%, respectively. When marinade sauce containing 2% water extracts of olive and lotus leaf was added to chicken breasts, most HCAs formation was inhibited. Especially, the formation of Glu-P-1, 2-aminodipyrido [1,2-a:3',2'- d]imidazole (Glu-P-2), and MeIQ were reduced by 100%.
AB - The effects of natural food ingredients including Korean bramble, onion, and marinade sauce with water extracts of olive and lotus leaf on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties and chicken breasts. The patties and chicken breasts containing natural food ingredients were fried at 230 and 200oC for 8 min on each side. Addition of 4 g Korean bramble to beef patties reduced the formation of 2-amino- 3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 9H-pyrido [3,4-b]indole (Norharman), and 2-amino-6-methyldipyrido [1,2-a:3',2'-d]imidazole (Glu-P-1) by 74, 62, and 39%, respectively. Also, when 2 g onion was added to beef patties, the formation of 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline (4,8-DiMeIQx), Glu-P-1, MeIQ, Norharman, and 2-amino-1-methyl-6-phenylimidazo-[4,5- b]pyridine (PhIP) was inhibited by 100, 96, 88, 74, and 79%, respectively. When marinade sauce containing 2% water extracts of olive and lotus leaf was added to chicken breasts, most HCAs formation was inhibited. Especially, the formation of Glu-P-1, 2-aminodipyrido [1,2-a:3',2'- d]imidazole (Glu-P-2), and MeIQ were reduced by 100%.
KW - Beef patty chicken breast
KW - Heterocyclic amine
KW - Korean bramble
KW - Marinade sauce
KW - Onion
UR - http://www.scopus.com/inward/record.url?scp=79959699669&partnerID=8YFLogxK
U2 - 10.1007/s10068-011-0050-5
DO - 10.1007/s10068-011-0050-5
M3 - Article
AN - SCOPUS:79959699669
SN - 1226-7708
VL - 20
SP - 359
EP - 365
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 2
ER -