Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

OZ F., Kaban G., KAYA M.

FOOD CHEMISTRY, cilt.104, sa.1, ss.67-72, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 104 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2006.10.075
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.67-72
  • Anahtar Kelimeler: heterocyclic aromatic amines, Oncorhynchus mykiss, Salmo trutta fario, cooking methods, COOKED FOODS, MEAT-PRODUCTS, MODEL SYSTEMS, FISH, CARCINOGENS, MUTAGENS, EXPOSURE
  • Atatürk Üniversitesi Adresli: Evet

Özet

Heterocyclic aromatic amines (HAAs) are sometimes formed in meats and fish cooked at high temperatures. In the present study, the effects of cooking methods by deep-fat frying, pan-frying, grilling and barbecuing on the formation of HAAs of fillets of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) were investigated. Barbecued brown trout (1 g) was estimated to contain 0.12 ng of IQ (2-amino-3-methylimidazo[4,5-f]quinoline), 0.02 ng 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline). Grilled rainbow trout (1 g) was estimated to contain 0.02 ng 4,8-DiMeIQx. MeIQ (2-amino-3,4-dimethylimidazo[4,5-f]quinoline), MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) were not detectable in all cooked fish. (c) 2006 Elsevier Ltd. All rights reserved.