Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties

Abstract

The effects of different oligosaccharides [fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (MOS)] and inulin on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground patties were evaluated. Different oligosaccharides and inulin was added directly to ground beef. Patties (100 g) were fried at 225 degrees C (surface temperature) for 10 min per side. FOS added at levels of 0.5, 1.0, 1.5, 2.0, and 2.5 g to 100 g of ground beef inhibited total HAA formation by 19, 32, 45, 51, and 58%, respectively. The addition of 1.5 g of FOS, GOS, MOS, and inulin to ground beef patties inhibited total HAA formation by 50, 47, 46, and 54%, respectively. They also reduced overall mutagenicity by 52, 51, 48, and 59%, respectively. These studies confirm that oligosaccharides and inulin have the potential to reduce HAA formation in cooked beef patties.

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

“…It was confirmed the results of a previous study performed by Britt and others (1998) that the total HCA (IQ, MeIQ, MeIQx, DiMeIQx and PhIP) amount was 25.6 ng/g in a 15% control group of meatballs fried at 170 C for 16 min. Furthermore, Shin et al (2003) have determined that the total HCA (MeIQx, DiMeIQx, and PhIP) amount to 25.65 ng/g in a control group of meatballs fried in a pan at 225 C for 20 min.…”

“…Several papers dealing with the addition of natural antioxidants (flavonoids, vitamin C and E), synthetic antioxidants (butylated hydroxyanisole, BHA; butylated hydroxytoluene, BHT; propyl gallate, PG; tertiary butylhydroquinone, TBHQ) and also food ingredients (cherry, polyphenolic compounds from tea, spices, oligosaccharides and inulin, olive oil) to meat have been published (Balogh, Gray, Gomaa, & Booren, 2000;Britt, Gomaa, Gray, & Booren, 1998;Johansson & Jägerstad, 1996;Lee, Jiaan, & Tsai, 1992;Murkovic, Steinberger, & Pfannhauser, 1998;Oguri, Suda, Totsuka, Sugimura, & Wakabayashi, 1998;Pearson, Chen, Gray, & Aust, 1992;Yen & Chen, 1995;Shin, Rodgers, Gomaa, Strasburg, & Gray, 2002a;Shin, Rodgers, Strasburg, & Gray, 2002b;Tai, Lee, & Chen, 2001;Shin, Park, & Park, 2003;Vitaglione & Fogliano, 2004;Weisburger, Nagao, Wakabayashi, & Oguri, 1994;Zöchling, Murkovic, & Pfannhauser, 2002). However, there is a lack of information about the effect of black pepper on the formation of HCAs in high-fat meatball.…”

Food Proteomics: Mapping Modifications

“…Processing, packaging and storage conditions can have a profound influence on the nutritional quality and health effects of food products (Ames, 2009;Seiquer et al, 2006). Maillard reactions can lead to a decrease in bio-availability of several essential amino acids (Hewedi et al, 1994;Shin et al, 2003), decreased protein digestibility and formation of some undesirable compounds (Taylor et al, 2003;Uribarri and Tuttle, 2006). The risks and benefits associated with consumption of MRPs remains a controversial issue (Lee and Shibamoto, 2002).…”

Analytical methods applied to the determination of heterocyclic aromatic amines in foods

“…Some methods are based on the HAAs extraction by sample alkalinisation and subsequent extraction with kieselgur [109] or with diatomaceous earth (Extrelut-20) [1,5,8,9,11,41,45,[53][54][55][56]66,67,[69][70][71][72][73][74][77][78][79][80][81][82][83][84][85][86][87][88][89][90][91][92][93][94][95][96][98][99][100][101][102][103][104][105][106][107][108]…”