Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Busquets, Rosa; Bordas, Magda; Toribio, F.; Puignou, L.; Galcerán, M.T.

doi:10.1016/j.jchromb.2003.09.033

Cited by 129 publications

(115 citation statements)

References 31 publications

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“…Besides, very different levels of HCAs can be found in an item presenting similar degree of doneness and browning that has been processed using different cooking methods. (Busquets et al, 2004.…”

Section: Introductionmentioning

confidence: 99%

Food Borne Carcinogens: A Dead End?

Busquets¹

2012

Carcinogen

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Section: Introductionmentioning

confidence: 99%

Food Borne Carcinogens: A Dead End?

Busquets¹

2012

Carcinogen

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“…HCAs can be classified into two main groups called IQ-type HCAs or aminoimidazoazaarenes and non IQ-type HCAs or aminocarbolines. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC [9][10][11]. Their formation is highly dependent on various factors such as cooking temperature, cooking method, cooking time, type of meat, fat, and moisture content [11,12], pH, sugar, free amino acid and creatinine content of meat [13].…”

Section: Introductionmentioning

confidence: 99%

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

Kızıl¹,

Öz²,

Besler³

2011

J Food Process Technol

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Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and water activity, heat and mass transfer, lipid level, lipid oxidation and antioxidants. Due to better understanding, formation of HCAs has been studied both in model systems and cooked foods and this review gives an overview of the studies on the formation of carcinogenic and/or mutagenic HCAs.

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“…Now there is a popular cookery of mutton in China that we call the food mutton shashlik which can be ordered in most restaurants. High temperature, the essential condition of this cookery, can lead to the formation of heterocyclic amines (HAs), especially heterocyclic aromatic amines (HAAs), in heated meat (Bermudo, Ruiz-Calero, Puignou, & Galceran, 2005;Borgen & Skog, 2004;Busquets, Bordas, Toribio, Puignou, & Galceran, 2004;Martín-Calero, Ayala, González, & Afonso, 2007). Although only trace amounts (ng/g) of these compounds are formed, they are still considered a risk factor for human cancer due to their frequent intake.…”

Section: Introductionmentioning

confidence: 99%

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

Sun¹,

Zhang²,

Yong³

et al. 2010

Food Chemistry

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a b s t r a c tHeterocyclic amines (HAs) are formed in muscle meat during its cooking under ordinary conditions. In this work, we measured the concentration of 15 kinds of heterocyclic aromatic amines (HAAs) in mutton shashlik which is one of the most popular dishes in China and provided the basis for efforts to quantify dietary exposure to these compounds. Five mutton shashliks bought in market were determined and the concentrations of Harman, Norharman, DMIP, PhIP and AaC were 0.40-1.36, 0.07-0.50, 0.73-65.07, 0.90-25.62, and 0.39-2.13 ng/g, respectively. The mimic experiments have been carried out in an oven to investigate the influence of time, temperature, flavours, and area of heating surface on the formation of HAAs in ground mutton roasted. The levels of HAAs in cooked meat are highly dependent on the cooking time and temperature and increased with the area of heating surface. Meanwhile, flavours have a different impact because of their various characters.

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Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Cited by 129 publications

References 31 publications

Food Borne Carcinogens: A Dead End?

Food Borne Carcinogens: A Dead End?

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

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

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