Abstract
To investigate a method to reduce the amount of mutagenic/carcinogenic heterocyclic aromatic amines formed during frying of ground beef, the mutagenic activity in Salmonella strain TA98 was assessed and the amount of known heterocyclic amines was determined by solid-phase extraction and HPLC. The beef patties received microwave treatment for various times before frying. Microwave pretreatment for 0, 1, 1.5, 2 or 3 min before frying at either 200°C or 250°C for 6 min per side reduced heterocyclic aromatic amine precursors (creatine, creatinine, amino acids, glucose), water, and fat up to 30%, in the patties and resulted in a decrease in mutagenic activity up to 95%. The sum of the four heterocyclic aromatic amines shown to be present—2-amino-3,8-dimethylimidazo[4,5- f]-quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5- f]quinoline (IQ). 2-amino-3,4,8-trimethylimidazo-[4,5- f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP)—decreased three- to nine-fold compared with control, non-microwaved beef patties fried under identical conditions.
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