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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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 |
|---|---|
| Keyword: | Heterocyclic Aromatic Amines (HAs),Charcoal grilled ,Chicken,Beef,Satay,Doneness |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Depositing User: | MDM FAUZIAH MATSIN |
| Date Deposited: | 13 Jun 2013 10:01 |
| Last Modified: | 11 Oct 2017 10:44 |
| URI: | https://eprints.ums.edu.my/id/eprint/6248 |
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