Effects of Time and Temperature on the Formation of MeIQx and DiMeIQx in a Model System Containing Threonine, Glucose, and Creatine

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

“…Neither IQx nor IQ nor AαC were determined in the roasted beef samples. Thermic HAA (like IQ or IQx) degrade during extended thermal treatments (Arvidsson et al, 1997;Jackson & Hargraves, 1995) and most probably that's why they were not found in the samples.…”

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

“…Adding small amount of reducing sugar to model systems and meat before cooking resulted in increased production of mutagens [24]. On the other hand, the addition of glucose in amounts greater than half the molar concentration of amino acids and creatine has been shown to reduce the formation of cooked food mutagens in model systems [24,25]. Creatine, free amino acids and hexoses, present in raw meat, were suggested the precursors of IQ-compounds.…”

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

“…HAAs, also known as IQ-type or aminoimidazoazaarenes, formed at 100-200 8C, several authors suggest that they may also be formed at higher temperatures up to 250 or even 300 8C (Jackson and Hargraves, 1995;Arvidsson et al, 1997), and pyrolytic or non-IQtype HAAs formed at temperatures above 200 8C (Alaejos and Afonso, 2011).…”