title: Influence of home cooking conditions on Maillard reaction products in beef.
abstract: The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature below 90 °C mainly generated furosine. When the temperature reached 90 °C and 100 °C, furosine content decreased by 36% and fluorescent compounds increased by up to 98%. Baking meat at 300 °C, the most severe heat treatment studied, resulted in the formation of carboxymethyllysine. Boiling in water caused very low MRP formation. Acrylamide concentrations in grilled, fried or baked meat were extremely low. Home cooking conditions leading to low MRP generation and pleasant colours were obtained and could be used to guide diabetic and chronic renal patients on how to reduce their carboxymethyllysine intake.
authors.affiliation: Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
authors.forename: Aurea Juliana Bombo
authors.initials: AJ
authors.lastname: Trevisan
authors.affiliation: Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
authors.forename: Daniele
authors.initials: D
authors.lastname: de Almeida Lima
authors.affiliation: Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
authors.forename: Geni Rodrigues
authors.initials: GR
authors.lastname: Sampaio
authors.affiliation: Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
authors.forename: Rosana Aparecida Manólio
authors.initials: RA
authors.lastname: Soares
authors.affiliation: Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil. Electronic address: dmbastos@usp.br.
authors.forename: Deborah Helena
authors.initials: DH
authors.lastname: Markowicz Bastos
mesh_terms: D020106:Acrylamide / Q000032:analysis; D003116:Color; D003296:Cooking; D003927:Diet, Diabetic; D006358:Hot Temperature; D006801:Humans; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D015416:Maillard Reaction; D000069466:Red Meat / Q000032:analysis*
chemical_list: C018948:furosine; D020106:Acrylamide; C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: Acrylamide; Cooked meat; Fluorescence compounds; Furosine; Nε-(1-Carboxymethyl)-l-lysine (PubChem CID 123800); Nε-(1-carboxymethyl)-l-lysine; Nε-(2-Furoylmethyl)-l-lysine (furosine, PubChem CID: no items); acrylamide (PubChem CID 6579); l-lysine (PubChem CID 5962)