Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

被引：53

作者：

Tengilimoglu-Metin, Mercan Merve ^{[1
]}

Kizil, Mevlude ^{[1
]}

机构：

[1] Hacettepe Univ, Dept Nutr & Dietet, Fac Hlth Sci, TR-06100 Ankara, Turkey

来源：

MEAT SCIENCE | 2017年 / 134卷

关键词：

Antioxidant; Artichoke extract; Cooking method; Cooking temperature; Heterocyclic aromatic amine; Meat; VIRGIN OLIVE OIL; PHENOLIC-COMPOUNDS; LIPID OXIDATION; COOKING METHODS; DIRECT ADDITION; MODEL SYSTEMS; MARINADES; ANTIOXIDANTS; ROSEMARY; TEMPERATURE;

D O I：

10.1016/j.meatsci.2017.07.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, NO, and 250 degrees C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, A alpha C, MeA alpha C, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26 ng/g, and not detectable to 83.06 ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6-46% and 25-98% in beef, and 5-975% and 14-95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat.

引用

页码：68 / 75

页数：8

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