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Titolo:
Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems
Autore:
Borgen, E; Solyakov, A; Skog, K;
Indirizzi:
Univ Lund, Ctr Chem & Chem Engn, Dept Appl Nutr & Food Chem, SE-22100 Lund, Sweden Univ Lund Lund Sweden SE-22100 l Nutr & Food Chem, SE-22100 Lund, Sweden
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 1, volume: 74, anno: 2001,
pagine: 11 - 19
SICI:
0308-8146(200107)74:1<11:EOPCAW>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
FOOD MUTAGEN PHIP; AROMATIC-AMINES; COOKED MEAT; FRIED BEEF; PRODUCTS; MICE; JUICE; RATS; 2-AMINO-3-METHYLIMIDAZO<4,5-F>QUINOLINE; CARCINOGENICITY;
Keywords:
heterocyclic amines; food mutagens; model system; meat juice; creatine; amino acids; glucose; meat; chicken; pork; beef;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
50
Recensione:
Indirizzi per estratti:
Indirizzo: Skog, K Univ Lund, Ctr Chem & Chem Engn, Dept Appl Nutr & Food Chem, POB 124, SE-22100 Lund, Sweden Univ Lund POB 124 Lund Sweden SE-22100 124, SE-22100 Lund, Sweden
Citazione:
E. Borgen et al., "Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems", FOOD CHEM, 74(1), 2001, pp. 11-19

Abstract

Model systems based on pressed meat from ox, pork and chicken were used tostudy the formation of carcinogenic/mutagenic heterocyclic amines (HAs). The composition of precursors (free amino acids, creatine and glucose) was examined and samples were heated in test-tubes under wet and dry conditions at 175 and 200 degreesC for 30 min. Several HAs were detected, and the formation of DMIP (2-amino-1,6-dimethylimidazo[4,5-b]-pyridine), TMIP (2-amino-1,5,6-trimethyl-imidazo[4,5-b]-pyridine), IFP (2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-6]-pyridine) and PhIP (2-amino-1-methyl-6-phmylimidazo[4,5-b]-pyridine) was found to be favoured by dry heating conditions. Highest amounts of PhIP and IFP were detected in healed meat juice from chicken breast, while more McIQx (2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline) was found in heated meat juices from roast beef and pork chop. Norharman (9H-pyrido[3,3-b]-indole) and Harman (1-methyl-9H-pyrido[3,4-b]-indole) were also detected at high levels. (C) 2001 Elsevier Science Ltd. All rights reserved.

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Documento generato il 06/04/20 alle ore 21:49:05