Influence of frying fat on mutagenic activity in lean pork meat.
Mutagenic activity in lean pork meat fried at two different pan temperatures, 200 degrees C and 250 degrees C, with or without the addition of fat, was measured in Ames' Salmonella test on strain TA98. 9 different fats with varying chemical composition were tested. All fried meat samples were shown to be mutagenic. At the frying temperature of 200 degrees C differences between meat samples fried in different fats or without fat, respectively, were small. All meat samples fried at 250 degrees C were considerably more mutagenic than the samples fried at 200 degrees C. At 250 degrees C, the addition of fat caused a significant rise in mutagenic activity. We believe this is mainly an effect of more efficient heat transfer from the bottom of the frying-pan to the meat samples, although other factors may also contribute.
D000818:Animals; D001711:Biotransformation; D003296:Cooking; D005223:Fats / Q000032:analysis / Q000633:toxicity; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009152:Mutagenicity Tests; D009153:Mutagens / Q000302:isolation & purification* / Q000378:metabolism; D012486:Salmonella typhimurium / Q000235:genetics; D013552:Swine
D005223:Fats; D009153:Mutagens