Effects of Marinating With Asian Marinades or Western Barbecue Sauce on PhIP and MeIQx Formation in Barbecued Beef

Abstract

Heterocyclic aromatic amines (HAAs), a group of chemicals formed during high-temperature cooking of meat and fish, are potent mutagens and are suspected to play a role in colorectal cancer. A recent study suggested that marinating meat may offer a way to reduce HAA formation. Hawaii's diverse ethnic populations, which are at various risks of colorectal cancer, often use traditional marinades when cooking meat. We compared the HAA content of beef steaks marinated overnight with teriyaki sauce, turmeric-garlic sauce, or commercial honey barbecue sauce with that of unmarinated steaks. The levels of 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were determined by liquid-liquid extraction and gas chromatography-mass spectrometry. Beef steaks marinated with teriyaki sauce had 45% and 67% lower PhIP level at 10 minutes (p = 0.002) and 15 minutes (p = 0.001) of cooking time as well as 44% and 60% lower MeIQx levels at 10 minutes (p = 0.008) and 15 minutes (p = 0.001), respectively, than unmarinated meat. Lower levels of PhIP and MeIQx were also observed in meat marinated with turmeric-garlic sauce. In contrast, marinating with barbecue sauce caused a 2.9- and 1.9-fold increase in PhIP (p < or = 0.005) and a 4- and 2.9-fold increase in MeIQx (p < or = 0.001) at 10 and 15 minutes, respectively. Differences in the mutagenic activities of marinated and unmarinated steaks, as measured by the Ames assay, paralleled the differences in PhIP and MeIQx levels. Future studies should test the effects of specific ingredients, including the water content of marinades, and the effect of reapplying barbecue sauce during cooking (to reduce charring) on HAA formation.

Heterocyclic amines content of meat and fish cooked by Brazilian methods

“…Here, in agreement with previous observations (Nerurkar et al, 1999; Salmon et al, 1997), the present study showed that marination before cooking had an overall reducing effect on HCA formation regardless of food items and cooking methods. Given that recipes for marinade varied across food items and cooking methods in this study, marinade might decrease HCA formation regardless of marinade type.…”

“…Given that recipes for marinade varied across food items and cooking methods in this study, marinade might decrease HCA formation regardless of marinade type. Interestingly, on the other hand, Nerurkar et al (1999) found a reducing effect of teriyaki and turmeric-garlic sauces on HCA formation but an enhancing effect of commercial honey barbecue sauce, suggesting that marinades vary in their effect on HCA formation. This would be unlikely to explain the lack of difference in HCA levels between marinated and non-marinated pan-fried salmon in the present study, however, because pan-fried pork marinated with a similar marinade showed a decrease in HCA formation over non-marinated samples.…”

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

“…Salmon, et al showed a 92-99% reduction in PhIP and a statistically insignificant increase in MeIQx with increased cooking time in marinated grilled chicken (Salmon et al 1997). 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).…”

“…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.…”

Heterocyclic amines: Chemistry and health

“…This proposition is only tentative as contradictory results have been obtained in different studies. Marinating beef steaks with honey barbecue sauce produced a promoting effect on the formation of HAs [216], whereas a later study observed an inhibitory effect in fried pork chops premarinated with honey formulation [217]. It is thus probable that other food components and/or the way of increasing sugar levels have a modifying effect on the final outcome.…”