Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel.
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%).
Gu
Yeun Suk
YS
Faculty of Food and Biotechnology, Institute of Seafood Science, Pukyong National University, 608-737, Pusan, South Korea.
Kim
In Soo
IS
Ahn
Jong Khan
JK
Park
Douck Choun
DC
Yeum
Dong Min
DM
Ji
Cheong Il
CI
Kim
Seon Bong
SB
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*
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