title: Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.
abstract: The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.
authors.affiliation: a REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia , Faculdade de Farmácia - Universidade do Porto , Porto , Portugal.
authors.forename: Olga
authors.initials: O
authors.lastname: Viegas
authors.forename: Patrícia S
authors.initials: PS
authors.lastname: Moreira
authors.forename: Isabel M P L V O
authors.initials: IM
authors.lastname: Ferreira
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D001515:Beer / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D002606:Charcoal; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D000069466:Red Meat / Q000032:analysis*; D013552:Swine
chemical_list: D000588:Amines; D002273:Carcinogens; D006571:Heterocyclic Compounds; D002606:Charcoal
keywords: beer; charcoal-grilled pork; cooked meat carcinogens; heterocyclic aromatic amines; marinades; mitigation