title: Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel.
abstract: The dependence on muscle types/skin and on degrees of cooking in the formation of heterocyclic amines (HCAs) of pan-roasted mackerel was studied. High levels of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were found in very well done skin and ordinary muscle, being 4.2 and 5.3 ng/g, followed by 2-amino-3,4-dimethylimidazo[4,5-f] quinoxaline (MeIQx), being 1.8 and 2.1 ng/g and 2-amino-9H-pyrido[2,3-b]indole (AalphaC), being 1.2 and 2.8 ng/g, respectively. In pan-roasted mackerel, ordinary muscles contributed much more greatly to the formation of HCAs than skins due to its higher HCA contents and composition (76.1%).
authors.affiliation: Faculty of Food and Biotechnology, Institute of Seafood Science, Pukyong National University, 608-737, Pusan, South Korea.
authors.forename: Yeun Suk
authors.initials: YS
authors.lastname: Gu
authors.forename: In Soo
authors.initials: IS
authors.lastname: Kim
authors.forename: Jong Khan
authors.initials: JK
authors.lastname: Ahn
authors.forename: Douck Choun
authors.initials: DC
authors.lastname: Park
authors.forename: Dong Min
authors.initials: DM
authors.lastname: Yeum
authors.forename: Cheong Il
authors.initials: CI
authors.lastname: Ji
authors.forename: Seon Bong
authors.initials: SB
authors.lastname: Kim
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D006358:Hot Temperature; D007093:Imidazoles / Q000032:analysis*; D015416:Maillard Reaction; D009132:Muscles / Q000737:chemistry*; D009152:Mutagenicity Tests; D009153:Mutagens / Q000032:analysis*; D010473:Perciformes; D011804:Quinolines / Q000032:analysis*; D012486:Salmonella typhimurium / Q000187:drug effects; D012867:Skin / Q000737:chemistry*
chemical_list: D007093:Imidazoles; D009153:Mutagens; D011804:Quinolines; C049584:2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; C036989:2-amino-3,4-dimethylimidazo(4,5-f)quinoline