Heterocyclic amine content in commercial ready to eat meat products.
Meat Sci
; 88(2): 227-33, 2011 Jun.
Article
em En
| MEDLINE
| ID: mdl-21242037
ABSTRACT
Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9 ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6 ng/g). Products ranked in order of increasing total HCA content pepperoni (0.05 ng/g)
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Fast Foods
/
Aminas
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Produtos da Carne
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Mutagênicos
Tipo de estudo:
Risk_factors_studies
Limite:
Animals
Idioma:
En
Ano de publicação:
2011
Tipo de documento:
Article