title: Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties.
abstract: Beef patties were prepared by mixing minced meat with water and either glucose (1, 2 or 4%), lactose (1, 2 or 4%) or powdered milk (2, 4 or 8%) before frying. In another experiment, minced meat was mixed with starch from golden bread crumbs (3%) or potatoes (4%), with and without glucose (1, 2 or 4%). The patties (100 g) were fried for 3 min at 150 or 180 degrees C in a double-sided fryer. The mutagenic activity in the crust was determined using the Ames test. With the addition of glucose or lactose (1-4%), the mutagenic activity was inhibited by 34-76%. A similar inhibition of the mutagenic activity was obtained with powdered milk. However, starch from golden bread crumbs or potatoes caused only a slight (not significant) decrease in mutagenic activity whereas adding both starch and glucose to the beef patties inhibited mutagenic activity by up to 54%.
authors.affiliation: Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
authors.forename: K
authors.initials: K
authors.lastname: Skog
authors.forename: M
authors.initials: M
authors.lastname: Jägerstad
authors.forename: A L
authors.initials: AL
authors.lastname: Reuterswärd
mesh_terms: D000818:Animals; D016587:Antimutagenic Agents / Q000494:pharmacology*; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D005947:Glucose / Q000494:pharmacology*; D007785:Lactose / Q000494:pharmacology*; D008460:Meat / Q000032:analysis*
chemical_list: D016587:Antimutagenic Agents; D005947:Glucose; D007785:Lactose