Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

Abstract

Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal grilling and roasting, on the formation of HAAs in three different types of meat, i.e., beef, chicken and mutton. Physicochemical analysis of thermally treated meat was carried out. Mineral profile such as Na, K, Fe, Cu, Zn and Mg was also determined. Two mutagenic HAAs, i.e., 1-methyl-9H-pyrido [4,3-b]indole (Harman) and 9H-pyrido-[4,3-b]indole (Norharman), were formed during cooking and extracted by solid phase extraction technique and analyzed by high-performance liquid chromatography using internal standards. The results showed that the amounts of Harman were higher than Norharman. Generally, the type and content of HAAs in cooked meat varies with cooking methods and conditions. PRACTICAL APPLICATIONSDiet is one of the major factors that influence the tumor formation in humans. Epidemiologic and experimental evidence indicates that proteinaceous foods, especially meat cooked at higher temperatures, may lead to the formation of heterocyclic aromatic amines (HAAs). HAAs are the potential mutagens and contribute toward the carcinogenicity depending on many factors, including type of meat and cooking method. They vary in their chemical nature, mechanism of formation, amounts in different types of meat and meat products. They also show a variable range of metabolic behavior and carcinogenic potential. The exact identification of major risk factors, especially dietary carcinogens, could play a vital role in reducing cancer incidence and mortality. The present study was designed to investigate the influence of different cooking methods (pan frying, deep frying, charcoal grilling and roasting) on the formation of HAAs in various meats (chicken, beef and mutton). It is also evident from the results that the content of HAAs in cooked meat varied with cooking methods and cooking conditions, and data from this study could be used to assess the human intake of HAAs and also to identify conditions that minimize the formation and intake of HAAs.

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

“…Table 3 gives a brief overview of the main results in relation to adjusting cooking methods or process conditions for reducing the formation of HAAs in heat-processed food. Different cooking methods mainly pan-frying, deep-frying, grilling, charcoalgrilling, microwave cooking, smoking, sous-vide cooking, boiling, barbecuing, and roasting have been extensively investigated for the formation of HAAs in various foodstuffs (Guo et al, 2014;Liao, Wang, Xu, & Zhou, 2010;Omojola, Ahmed, Attoh-Kotoku, & Wogar, 2014;Oz & Kotan, 2016;Oz & Zikirov, 2015;Oz et al, 2010;Oz, Kızıl, & Çelık, 2015;Raza, Shabbir, Khan, Suleria, & Sultan, 2014;Soladoye et al, 2017). Results showed different cooking methods had different influences on the formation of HAAs.…”

“…Hence, scientists around the world have recently focused on the investigation about how to reduce HAAs in heat‐processed foods and attempted to find possible strategies to inhibit the formation of HAAs (Chen et al., ; Oz & Seyyar, ; Rahman, Sahar, Khan, & Nadeem, ; Tengilimoglu‐Metin & Kizil, ). To date, several inhibitory strategies such as adjusting cooking methods (Guo et al., ; Oz & Kotan, ; Oz & Zikirov, ; Oz, Kaban, & Kaya, ; Soladoye et al., ), changing thermal treatments (Raza, Shabbir, Khan, Suleria, & Sultan, ; Shabbir, Raza, Anjum, Khan, & Suleria, ), adding antioxidants or substances which have inhibiting effect on the formation of HAAs (Chen et al., ; Gibis & Weiss, , ; Jinap, Hasnol, Sanny, & Jahurul, ; Natale, Gibis, Rodriguez‐Estrada, & Weiss, ; Oz & Cakmak, ; Oz & Kaya, ; Rounds, Havens, Feinstein, Friedman, & Ravishankar, ; Tengilimoglu‐Metin, Hamzalioglu, Gokmen, & Kizil, ; Viegas, Amaro, Ferreira, & Pinho, ; Zeng et al., ) have been proven to be useful for minimizing the formation of HAAs in various foodstuffs. However, to the best of our knowledge, there is a lack of systematic and comprehensive overview about mitigation strategies on the formation of HAAs in various foodstuffs.…”

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

“…The (probably) carcinogenic property of processed and red meat could be ascribed to the toxicants that arise during the production process (Bouvard et al, 2015;Johnson, 2017) as well as the presence of rich saturated fatty acids (Wolk, 2017) within these products. Polycyclic aromatic hydrocarbons (PAHs) (Ledesma, Rendueles, & Díaz, 2016;Nisha, Kumar, Arivudainambi, Umer, & Khan, 2015), N-nitrosamines (Cantwell & Elliott, 2017;Herrmann, Duedahl-Olesen, & Granby, 2015), and heterocyclic aromatic amines (HAAs) (ur Rahman, Sahar, Khan, & Nadeem, 2014;Raza, Shabbir, Khan, Suleria, & Sultan, 2015) are well-known mutagenic agents that are typical process-induced toxicants in meat products. It has also been well confirmed that those with diets high in saturated fatty acids have a higher risk for chronic diseases due to an increased presence of low-density lipoproteins in the body (Ruiz-Núñez et al, 2014;Siri-Tarino, Sun, Hu, & Krauss, 2010).…”

Influence of Thermal Processing on the Formation of Trans Fats in Various Edible Oils

“…TF intake especially after thermal processing is considered as a peril factor for coronary heart diseases, diabetes, cancer (Raza et al . ) and other allied disparities. Commercially available oils comprise a large portion of edible oils of local population; therefore, the present study was taken on as an effort to ascertain the quality of edible oils in relation to the TF contents.…”