Effects of temperature and time on mutagen formation in pan-fried hamburger

Pariza, Michael W.; Ashoor, Samy H.; Chu, Fun Sun; Lund, Daryl

doi:10.1016/s0304-3835(79)80097-x

Cited by 217 publications

(107 citation statements)

References 7 publications

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“…Beef contains PUFA in an acceptable n-6 to n-3 ratio (Table 3) ranging between 1.0 and 2.5, which approximates the values recommended for humans [n-6/n-3 = 2 (Gaey et al 2001)]. Research studies indicated that CLA (cis-9, trans-11 C18:2 ; rumenic acid) in beef had an anticarcinogenic effect (Pariza et al 1979). It was also reported that some trans MUFA such as vaccenic acid (trans-11 C18:1) could be converted to CLA by desaturase enzymes in the human body (Salminen et al 1998).…”

Section: Functional Characteristics Of Beefmentioning

confidence: 76%

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Mir¹,

Ivan²,

He³

et al. 2003

Can. J. Anim. Sci.

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Z. 2003. Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review. Can. J. Anim. Sci. 83: 673-685. The diet is the source of many essential fatty acids such as linoleic and linolenic acids for all mammals. These fatty acids either, as altered isomers or as other elongated products, have been found to provide unique advantages to human health. Currently two conjugated linoleic acids (CLA) isomers (cis-9, trans-11 C18:2; trans-10, cis-12 C18:2) and two elongated products of linolenic acid [eicosapentaenoic acid (EPA, C20:5 n-3), docosahexaenoic acid (DHA, C22:6 n-3)] have been recognized for their roles in maintaining human health. Consumers can obtain these functional fatty acids from beef if the feeding management of beef cattle can be altered to include precursor fatty acids. Diet, breed, and gender are important factors that affect total fat content and/ or the fatty acid profile of beef with regard to CLA, EPA, and DHA. Diet provides the precursor fatty acids that are altered and deposited, and breed dictates, the amount of fat that is deposited. These fatty acids can be increased in beef by increasing the forage:concentrate ratio, inclusion of non-fermented forage, and supplementation with various oils or oil seeds. The CLA and vaccenic acid (trans-11 C18:1) concentration in beef was increased by feeding sunflower oil or seeds, linseed, and soybean oil supplemented diets, while cattle fed linseed and fish oil supplemented diets had increased concentrations of EPA and DHA. Although the concentration of these fatty acids can be increased in beef, there is a need to further the understanding of the mechanism by which they exert positive affects on human health. De la nourriture, les animaux tirent maints acides gras essentiels comme les acides linoléique et linolénique. On sait que ces acides gras et leurs isomères modifiés ou des molécules plus longues sont également bénéfiques à la santé humaine. À l'heure actuelle, on a reconnu les effets bénéfiques de deux isomères des acides linoléiques conjugués (le cis-9, trans-11 C18:2 et le trans-10, cis-12 C18:2) et de deux formes allongées de l'acide linolénique [l'acide eïcosapentaénoïque (EPA, C20:5 n-3) et l'acide docosahexaénoïque (DHA, C22:6 n-3) sur la santé humaine. Les consommateurs peuvent obtenir ces acides gras fonctionnels du boeuf si on modifie l'alimentation des bovins pour leur fournir les acides gras précurseurs. Le régime, la race et le genre sont des facteurs importants qui affectent la concentration totale de lipides et la composition des acides gras dans la viande (ALC, EPA et DHA). La nourriture fournit les acides gras précurseurs, qui sont modifiés et déposés dans les tissus, tandis que la race dicte l'importance des dépôts lipidiques. On peut accroître la concentration de ces acides gras dans le boeuf en relevant le rapport fourrages:concentrés, en utilisant des fourrages non fermentés et en employant divers oléagineux ou huiles comme supplément. L'huile ou les graines de tournesol, de lin et...

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Section: Functional Characteristics Of Beefmentioning

confidence: 76%

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Mir¹,

Ivan²,

He³

et al. 2003

Can. J. Anim. Sci.

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“…The interest in that group of compounds was initiated by a team of researchers led by Michael Pariza in 1979, who were fi rst to fi nd factors inhibiting mutagenesis in Salmonella tiphimurium bacteria in beef meat [Pariza et al, 1979]. Further studies of the above-mentioned team as well as of other authors have demonstrated a number of health-promoting activities of CLA, e.g.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.

Rutkowska¹,

Adamska²

2011

Pol. J. Food Nutr. Sci.

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Key words: butter, north-eastern region of Poland, fatty acid composition, vaccenic acid, CLAThe study investigated the fatty acid composition (fatty acids, FA) of 19 samples of butter originating from the north-eastern region of Poland throughout the year. The annual variability was observed in the FA composition of butter. A higher content of short and medium chain saturated FA (SCFA) was determined in the samples from the winter season (12.6-13.4%) and lower one in the summer samples (11.2-12.1%). The major FA of the saturated long chain acids (LCFA) of butter were: palmitic C16:0: (25.7-34.6%) and myristic C14:0: (9.7-11.9%), their higher contents were found in the samples from the winter and early-spring production. Butters produced in the summer period were characterised by a higher content of oleic acid C18:1 9c (20.6-23.1%) belonging to monounsaturated FA (MUFA) as compared to the samples produced in the winter and spring (18.3-21.4%). Contents of FA belonging to polyunsaturated fatty acids (PUFA) were: 1.0-1.5% for linoleic C18:2 9c 12c (LA) and linolenic acids C18:3 9c 12c 15c (ALA), which were subjected to seasonal variation in the range of 0.1-1.0%. The content of predominant trans isomer in ruminant fats, i.e. vaccenic acid C18: 1 11t (VA), resulting from "biohydrogentaion" of the PUFA (LA and ALA) in the rumen, has been strictly connected with the season of production: a higher content of VA was determined in butter samples from the summer and autumn (1.9-3.8%) and lower one in the samples produced in the winter and spring (0.8-1.3%). Similarly, seasonal variation was also observed in the content of conjugated linoleic acid C18: 2 9c11t (CLA). Its signifi cant content -580 mg CLA /100g of product on average -was determined in butter samples produced in the summer and autumn season in the north-eastern region of Poland.

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“…However, the 9cis, 11trans CLA isomer (henceforth referred to as 9c, 11t CLA) is the most abundant form and amounts to as much as 90% of the total CLA content of food products derived from ruminant animals2). A number of reports show an association between 9c, 11t CLA and several biological activities including anticarcinogenesis8, 10,12,19) antiatherogenesis16), anabolism1, 3, 5, 20) and immune stimulation4).…”

mentioning

confidence: 99%

Studies on the 9cis, 11trans Conjugated Linoleic Acid Contents of Meat and Dairy Products

Takenoyama¹,

Kawahara²,

Muguruma³

et al. 2001

Nihon Chikusan Gakkaiho

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In this paper, the 9cis, 11trans conjugated linoleic acid (9c, 11t CLA) contents of commercially available meat products and cheeses were determined using our developed method for measuring 9c, 11t CLA in order to obtain basic data about the 9c, 11t CLA content of animal products. The 9c, 11t CLA contents of domestic and imported meat products and cheeses and of ruminant and nonruminant meat products were compared.The mean 9c, 11t CLA content of the domestic meat products was not significantly different from that of the imported meat products. The 9c, 11t CLA content of meat products in which meat from ruminant animals was formulated as raw material was clearly higher than that of meat products from nonruminant animals.The imported cheese products had a higher 9c, 11t CLA content than the domestic products.The 9c, 11t CLA concentrations (mg/ g lipid) of cheeses high in lipid content appeared to be relatively higher compared to those low in lipid content.Quantitative relationships between 9c, 11t CLA and other fatty acids in animal products originating from ruminant animals showed a negative correlation between 9c, 11t CLA and linoleic acid and a positive correlation between 9c, 11t CLA and vaccenic acid. The results of this study indicate that the large variations in 9c, 11t CLA contents of animal products may depend primarily on the materials from which they originate.

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Effects of temperature and time on mutagen formation in pan-fried hamburger

Cited by 217 publications

References 7 publications

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.

Studies on the 9cis, 11trans Conjugated Linoleic Acid Contents of Meat and Dairy Products

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