title: Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studies.
abstract: Heterocyclic amines (HCAs) which are produced in meats cooked at high temperature a risk factor for certain human cancers. This study evaluated the effect of enhancement on HCA formation in cooked pork loins. Three samples of pork loin were prepared including non-injected loin, 12% water-injected loin, and 12% salt/phosphate injected loin. The HCAs were identified in all samples: PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline), and DiMeIQx (2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline). Injection of salt/phosphate significantly reduced the level of PhIP by 42.7%, MeIQx by 79.0%, and DiMeIQx by 75.0%. Enhancement with water alone did not reduce HCA formation.
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
authors.forename: Kanithaporn
authors.initials: K
authors.lastname: Vangnai
authors.affiliation: The Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Terry A
authors.initials: TA
authors.lastname: Houser
authors.affiliation: The Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Melvin C
authors.initials: MC
authors.lastname: Hunt
authors.affiliation: The Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States. Electronic address: jsschem@ksu.edu.
authors.forename: J Scott
authors.initials: JS
authors.lastname: Smith
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D003296:Cooking; D003401:Creatine / Q000032:analysis; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007093:Imidazoles / Q000032:analysis; D008460:Meat / Q000032:analysis*; D010710:Phosphates / Q000032:analysis; D011810:Quinoxalines / Q000032:analysis; D012492:Salts / Q000032:analysis; D013552:Swine; D014867:Water / Q000032:analysis
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D007093:Imidazoles; D010710:Phosphates; D011810:Quinoxalines; D012492:Salts; D014867:Water; C036990:2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; C049584:2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; D003401:Creatine
keywords: Enhancement; Heterocyclic amine; Pork