Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions

Tikkanen, Leena; Latva‐Kala, Kyösti; Heiniö, Raija-Liisa

doi:10.1016/0278-6915(96)00036-1

Cited by 51 publications

(44 citation statements)

References 21 publications

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“…Negative ion CI (NICI) is highly sensitive and selective to electron capture compounds and with this method, Murray and coworkers obtained mass spectra which contained intense, high mass ions, facilitating SIM with detection limits of 0.05-0.2 ng/g for high-temperature-cooked meats [15,101]. Similar detection limits (0.03-0.2 ng/g) was also obtained for grilled chicken [103]. Nevertheless, NICI has poor reproducibility of the measurements, which forms the bottleneck to its wide adoption in this application.…”

Section: Gc-mssupporting

confidence: 54%

Heterocyclic amines: Chemistry and health

Cheng¹,

Chen²,

Wang³

2006

Molecular Nutrition Food Res

106

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Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 30 years, numerous studies have been stimulated aiming to alleviate human health risk associated with HAs. These studies contribute to the understanding of their formation, characterization, and quantification in foods; their mutagenesis/carcinogenesis, mechanisms of antimutagenesis by chemical or phytogenic modulators; and strategies to inhibit their formation. The chemistry of HAs, their implications in human health, factors influencing their formation, and feasible ways of suppression will be briefly reviewed. Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques. Various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed. This will remain one of the foremost areas of research in the field of food chemistry and safety.

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Section: Gc-mssupporting

confidence: 54%

Heterocyclic amines: Chemistry and health

Cheng¹,

Chen²,

Wang³

2006

Molecular Nutrition Food Res

106

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“…Nerurkar, et al showed reduced PhIP and MeIQx in barbecued beef marinated with two different marinades, but increased HAA with a third marinade (Nerurkar et al 1999). Tikkanen et al tested four different marinades on grilled chicken and observed some increases and some decreases in mutagenic activity and in HAA levels measured by gas chromatography/mass spectrometry, depending on the marinade used and/or the cooking conditions (Tikkanen et al 1996). The above-mentioned marinade experiments all utilized grilling over hot coals as the cooking method, whereas the meat samples in this survey were all pan-fried.…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have examined other factors that might affect HAA formation, such as pretreatment with marinades (Tikkanen et al 1996;Salmon et al 1997;Nerurkar et al 1999), addition of vitamins, herbs or spices (Murkovic et al 1998;Balogh et al 2000), combination of fruit or vegetables with ground meat (Britt et al 1998;Kato et al 1998), and use of techniques such as microwave cooking (Felton et al 1994;Chiu et al 1998), convection roasting , or frequent turning of meat . Inherent characteristics of meats, such as animal source (Vikse and Joner 1993;Pais et al 1999;Olsson et al 2002), and fat and water content (Johansson and Jägerstad 1994) have also been considered, relative to the HAA levels that form in them when cooked.…”

Section: Introductionmentioning

confidence: 99%

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Salmon

Knize

Felton

et al. 2006

Food and Chemical Toxicology

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Abstract--Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05).This study provides new information on HAA content in the Singapore Chinese diet.

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“…Rosemary oleoresin [35], rosemary extract added to virgin olive oil [36], oleoresin or grape seed extract [37], spice-containing marinades [38], adding red and black pepper [39,40] can be effective inhibitors of HCAs formation. Marinating is another method can decrease the concentration of HCAs and several studies have shown reduced effect of marinated chicken before grilling on concentration of HCAs [41,42]. It was shown that phenylalanine, creatinine and glucose were probable precursors of PhIP [27].…”

Section: +mentioning

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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Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions

Cited by 51 publications

References 21 publications

Heterocyclic amines: Chemistry and health

Heterocyclic amines: Chemistry and health

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

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

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