Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

S. Jinap, and M.S. Mohd-Mokhtar, and Afsaneh Farhadian, and N.D.S. Hasnol, and S.N. Jaafar, and P. Hajeb, (2013) Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay. Meat Science, 94 (2). pp. 202-207. ISSN 0309-1740

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Official URL: http://dx.doi.org/10.1016/j.meatsci.2013.01.013

Abstract

The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) con- centration in grilled chicken and beef (satay). Six comm on HAs were investigated: 2-amino-3-methylimidazo [4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8 trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino- 3,7,8trimethylim idazo [4,5-f]quinoxaline (7,8-DiMeIQx), and 2-am ino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Chicken and beef satay samples were grilled to me dium and well done level of doneness. Charcoal grilled (treatment A), microwave pre-treatment prior to grilling (treatment B), and microwave-deep fried (treatment C) were applied to beef and chicken satay samples. The satay samples which were microwaved prior to grilling (B) showed signi fi cantly (p b 0.05) lower HAs concentration as compared to those charcoal grilled (A). Both medium and well done cooked beef and chicken satay samples that were microwaved and deep fried (C) as an alternative method to grilling were proven to produce signi fi cantly lesser HAs as compared to charcoal-grilled (A) and microwaved prior to grilling (B)

Item Type:Article
Uncontrolled Keywords:Heterocyclic Aromatic Amines (HAs),Charcoal grilled ,Chicken,Beef,Satay,Doneness
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
ID Code:6248
Deposited By:IR Admin
Deposited On:13 Jun 2013 10:01
Last Modified:17 Feb 2015 15:39

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