Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

“…An increase in temperature generally enhances the formation of HCAs (Jägerstad, Skog, Arvidsson, & Solyakov, 1998;Knize, Dolbeare, Carroll, Moore, & Felton, 1994;Skog, Steineck, Augustsson, & Jägerstad, 1995), and from approximately 200°C the formation of some HCAs is accelerated, which is seen very clearly especially for 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (Knize et al, 1994;Persson, Sjöholm, & Skog, 2002;Skog et al, 1995;. Besides temperature, the formation of HCAs depends on the presence of precursors, including creatinine and amino acids and, in some cases, also carbohydrates Pfau, Rosenvold, & Young, 2006). Precursor concentrations vary both between and within animal species, but, even so, it is not believed that the precursor concentrations are the limiting factor for HCA formation (Felton, Jägerstad, Knize, Skog, & Wakabayashi, 2000;Jägerstad et al, 1998;Pfau et al, 2006;Skog & Jägerstad, 2006).…”

“…Besides temperature, the formation of HCAs depends on the presence of precursors, including creatinine and amino acids and, in some cases, also carbohydrates Pfau, Rosenvold, & Young, 2006). Precursor concentrations vary both between and within animal species, but, even so, it is not believed that the precursor concentrations are the limiting factor for HCA formation (Felton, Jägerstad, Knize, Skog, & Wakabayashi, 2000;Jägerstad et al, 1998;Pfau et al, 2006;Skog & Jägerstad, 2006). Among the known HCAs, some are not directly mutagenic but are so-called co-mutagens, e.g.…”

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

“…The most important of them include temperature, the type of thermal processing involved (e.g. grilling, frying), the duration of the process, the type of meat material used (beef, pork, poultry, fish), the way thermal processing is handled, the content of substrates for HAAs synthesis (reducing sugars and amino acids), the spices used, the antioxidants used and pH, as well as the storage time of fresh meat in the refrigerator and the associated advancement of proteolysis (Messner and Murkovic, 2004;Murkovic, 2004a;Ristic et al, 2004;Ahn and Grun, 2005;Bermudo et al, 2005;Olsson et al, 2005;Shin, 2005;Pfau et al, 2006;Turesky, 2007;Ni et al, 2008;Costa et al, 2009;Liao et al, 2009;Polak et al, 2009a,b;Szterk et al, 2012).…”

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

“…On the other hand, with independence of the genotype, feeding regime, or sex does not significantly affect the chemical composition or the formation of HAAs (Olsson and others 2002). Thus, for the 1st time the effect of feed supplementation on the formation of HAAs in fried pork was investigated by Pfau and others (2006). Groups of Duroc and Landrace pigs, both noncarriers of RN − allele, received feed supplemented with creatine monohydrate for 5 d prior to slaughter.…”