TY - JOUR
T1 - Influence of onion (Allium cepa L.) on genotoxic heterocyclic amine formation and overall mutagenicity in fried hamburger patty
AU - Lee, Jaehwan
AU - Kim, Dong Hyuk
AU - Shin, Han Seung
PY - 2008
Y1 - 2008
N2 - This study examined the effects of cooking temperature and onion (Allium cepa L.) tissue concentrate on heterocyclic amine (HCA) formation in fried ground beef patties. Various amounts of onion tissue (2.0, 5.0, and 10.0%, w/w) were added to the ground beef patties, which were then fried at two different temperatures (190 and 225°C) for lOmin/side. The ground beef patties fried at 190°C and containing 10.0% (w/w) onion showed a 51% decrease in mutagenicity, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx) and 2-amino-l-methyl-6-phenylirnidazo[4,5-b]-pyridine (PhIP) was reduced by 58% and 63%, respectively. For the patties fried at 225°C, total mutagenicity decreased by 35% and 48% with the additions of 5.0 and 10.0% (w/w) onion, respectively, and PhIP formation was reduced 50, 60, and 71% with the additions of 2.0, 5.0, and 10.0% (w/w) onion, respectively.
AB - This study examined the effects of cooking temperature and onion (Allium cepa L.) tissue concentrate on heterocyclic amine (HCA) formation in fried ground beef patties. Various amounts of onion tissue (2.0, 5.0, and 10.0%, w/w) were added to the ground beef patties, which were then fried at two different temperatures (190 and 225°C) for lOmin/side. The ground beef patties fried at 190°C and containing 10.0% (w/w) onion showed a 51% decrease in mutagenicity, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx) and 2-amino-l-methyl-6-phenylirnidazo[4,5-b]-pyridine (PhIP) was reduced by 58% and 63%, respectively. For the patties fried at 225°C, total mutagenicity decreased by 35% and 48% with the additions of 5.0 and 10.0% (w/w) onion, respectively, and PhIP formation was reduced 50, 60, and 71% with the additions of 2.0, 5.0, and 10.0% (w/w) onion, respectively.
KW - Hamburger patty
KW - Heterocyclic aromatic amine
KW - Mutagenicity
KW - Onion
UR - http://www.scopus.com/inward/record.url?scp=79959391755&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:79959391755
SN - 0367-6293
VL - 40
SP - 389
EP - 393
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 4
ER -