title: Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type.
abstract: Heterocyclic Aromatic Amine (HAA) profiles and concentrations depended on several factors. The largest changes in the HAA profile were observed in meat ripened (chill stored) for 5-10 days. Amines whos concentration varied most prominently included: Phe-P 1, harmane, AαC, IQ, IQx, PhIP, MeAαC, and MeIQx. HAA concentrations were strongly correlated with concentrations of the above compounds. Time of storage significantly affected the HAA profile and concentration. The profile changed dynamically for storage times up to 10 days. For longer times the profile stabilized, only the HAA content increased. A novel, highly precise and accurate HAA analytical method was developed for this study. Results may help to optimize meat processing technology from the point of view of reducing concentration of HAA formed during heat treatment, including the most carcinogenic; IQ, IQx, MeIQx and PhIP amines.
authors: Department of Functional Food and Commodities Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland. szterkarkadiusz@gmail.com
authors: Arkadiusz
authors: A
authors: Szterk
authors: Marek
authors: M
authors: Roszko
authors: Krystian
authors: K
authors: Małek
authors: Marcin
authors: M
authors: Kurek
authors: Monika
authors: M
authors: Zbieć
authors: Bożena
authors: B
authors: Waszkiewicz-Robak
mesh_terms: D000588:Amines / Q000032:analysis; D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D005229:Fatty Acids, Monounsaturated; D005506:Food Contamination / Q000517:prevention & control; D061353:Food Storage; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature / Q000009:adverse effects; D057230:Limit of Detection; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry; D011044:Poland; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D025341:Principal Component Analysis; D016658:Psoas Muscles / Q000737:chemistry; D000074262:Rapeseed Oil; D012034:Refrigeration
chemical_list: D000588:Amines; D002273:Carcinogens; D005229:Fatty Acids, Monounsaturated; D006571:Heterocyclic Compounds; D010938:Plant Oils; D011084:Polycyclic Aromatic Hydrocarbons; D000074262:Rapeseed Oil