Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel

Abstract

The aim of this study was to evaluate the effects of cooking temperature, time, and water content on the formation of heterocyclic amines (HCA) in roasted pork and mackerel using a kinetic model. The levels of 2-amino-6-methyldipiryd[1,2-a:3',2'-d]imidazole (Glu-p-1), 1-methyl-9H-pyrido[4,3-b]-indol (harman), 9H-pyrido[4,3-b]-indol (norharman), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in pork and mackerel rose with increasing cooking temperature and time. The concentration of PhIP ranged from 6 to 54 ng/g in roasted pork and was the HCA most sensitive to cooking temperature and time. In the roasted mackerel, levels of harman and norharman increased markedly at 230°C. The kinetics of HCA generation followed first-order reaction (A = A(0) × e(-kt)). In roasted pork, activation enthalpies (ΔH) ranged from 10.3 to 41.6 kJ/mol, whereas in roasted mackerel, ΔH ranged from 12.3 to 49.3 kJ/mol. The activation entropies (ΔS) were less than zero for all HCA, ranging from -159 to -309 kJ/mol-K. The data of the kinetic parameters may be used to predict the formation and temperature sensitivity of HCA in roasted pork and mackerel.

Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

“…No antimicrobial effect was observed with the added black tea extract. Our findings are consistent with those of Kim et al and Turkmen et al, who attributed the low activity of black tea extract to the presence of lipopolysaccharides on the outer membrane of Gram-negative bacteria. This observation may not be a general one because we previously reported large variations in both catechin and theaflavin content in commercial green and black teas as well as the susceptibility of tea flavonoids to degradation during storage. , It is possible that the black tea extract used in the present study had low levels of bioactive flavonoids.…”

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

“…The values of HAAs reported in fish samples were lower than those in meat samples (Table ). The temperature and time of cooking are the factors determining the formation of HAAs during frying (Liao and others ; Yao and others ), roasting (Kim and Lee ), and boiling (Yao and others ), because the increase in temperature and time correlates with the increase in HAA values. Churrasco cooking, or Brazilian barbecue, a cooking method that uses direct radiant heat from charcoal, and lower temperatures and longer cooking times than those used in conventional grilling, contributed to the higher PhIP values in chicken and salmon muscle compared with those resulting from grilling and pan‐frying (Iwasaki and others ).…”

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

“…Tetrahydro-β-carbolines and the fully aromatic oxidized form, Harman, have been extensively determined to occur naturally in many commercial foods such as fruit juices, soft drinks, fermented alcoholic beverages, fermented sauces, vinegar, meats, fish, cheese, yogurt, toasted bread, and coffee (Sen et al, 1995;Herraiz and Sanchez, 1997;Herraiz, 2000aHerraiz, ,b,c, 2002Herraiz and Galisteo, 2002;Pfau and Skog, 2004). High temperature cooking applications associated with Maillard chemistry, such as smoking, grilling, and frying of foods, have been shown to augment the formation of β-carbolines (Herraiz and Papavergou, 2004;Louis et al, 2007;Kim and Lee, 2010;Dong et al, 2011). Smoked foods accumulate greater amounts of β-carbolines, presumably caused by a reaction between the formaldehyde present in smoke and tryptophan (Papavergou and Herraiz, 2003).…”