Profiles and Concentrations of Heterocyclic Aromatic Amines Formed in Beef During Various Heat Treatments Depend on the Time of Ripening and Muscle Type

Overview

Journal Meat Sci

Publisher Elsevier

Specialty Nutritional Sciences

Date 2012 Jul 6

PMID 22762996

Citations 5

Authors

Arkadiusz Szterk

Marek Roszko

Krystian Malek

Marcin Kurek

Monika Zbiec

Bozena Waszkiewicz-Robak

Affiliations

Soon will be listed here.

Abstract

Heterocyclic Aromatic Amine (HAA) profiles and concentrations depended on several factors. The largest changes in the HAA profile were observed in meat ripened (chill stored) for 5-10 days. Amines whos concentration varied most prominently included: Phe-P 1, harmane, AαC, IQ, IQx, PhIP, MeAαC, and MeIQx. HAA concentrations were strongly correlated with concentrations of the above compounds. Time of storage significantly affected the HAA profile and concentration. The profile changed dynamically for storage times up to 10 days. For longer times the profile stabilized, only the HAA content increased. A novel, highly precise and accurate HAA analytical method was developed for this study. Results may help to optimize meat processing technology from the point of view of reducing concentration of HAA formed during heat treatment, including the most carcinogenic; IQ, IQx, MeIQx and PhIP amines.

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