Abstract:
Heterocyclic aromatic amines (HAAs) are mutagenic and/or carcinogenic compounds formed naturally during cooking of proteinaceous food such as meat. In the present study, the effect of three cooking techniques namely roasting, grilling, and frying on the formation of HAAs with varying levels was evaluated. This research study aimed to investigate the effect of three common cooking techniques, namely roasting, grilling, and frying, on the production of three specific HAAs: 2-amino- 3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (IQx), and 2- amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (MeIQ), in chicken meat. The results revealed that the roasting exhibited the production of IQ, IQx, and MeIQ measured at 25.6ng/g, 18.9ng/g, and 12.3ng/g respectively. Grillingled to HAA formation, with IQ,IQxand MeIQdetected at 18.9ng/g, 12.7ng/g, and 9.8ng/g. Frying demonstrated theproduction of HAAs, IQ, IQx, and MeIQ, with values at 14.5ng/g,9.8ng/g, and 7.5ng/g respectively. These findings indicate taht the cooking technique used has a substantial impact on the formation of HAAs in chicken meat. Roasting, with longer cooking time and lower temperatures, is the best method for minimizing HAA production. Grilling, involving high temperatures and direct exposure to flames, results in moderate HAA levels. Frying, with its high temperatures and prolonged cooking durations, leads to the highest levels of HAAs in chicken meat.
Page(s):
278-278
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Chicken meat
,
Carcinogens
,
Heterocyclic aromatic amines
,
Cooking techniques