Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.
Cooking beef patties results in the formation of mutagens detectable by Salmonella typhimurium TA98 with metabolic activation. Decreased mutagenic activity results when frying beef with added soy protein concentrates (SPC). The reduction in mutagenicity takes place during the cooking process. Whereas fried beef hamburgers show high mutagenic activity, by comparison, similarly fried soy-hamburgers have much less mutagenic activity. Volumetric effects are responsible partly for the reduction on mutagenicity by SPC. Naturally occurring antioxidants in SPC, such as chlorogenic acid, also play a role. Also, a commonly used antioxidant, butylated hydroxyanisole (BHA), has been found effective in reducing the mutagenicity of fried beef. Thus, the addition of SPC or BHA in beef patties may provide a practical way of reducing mutagen formation during frying of beef.
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002083:Butylated Hydroxyanisole / Q000494:pharmacology; D002417:Cattle; D002726:Chlorogenic Acid / Q000494:pharmacology; D005511:Food Handling; D006321:Heart; D008297:Male; D008460:Meat; D008862:Microsomes, Liver; D009152:Mutagenicity Tests; D009153:Mutagens; D009154:Mutation; D014674:Plant Proteins, Dietary / Q000494:pharmacology*; D051381:Rats; D011919:Rats, Inbred Strains; D012486:Salmonella typhimurium; D013025:Glycine max
D000975:Antioxidants; D009153:Mutagens; D014674:Plant Proteins, Dietary; D002083:Butylated Hydroxyanisole; D002726:Chlorogenic Acid