Abstract
Meat is universally consumed as human diet across the globe. More than 24 different types of food mutagens have been identified till date from cooked meat products. Their study therefore assumes a greater significance from the point of view of the worldwide problem of cancer. Using rapid ultra performance liquid chromatography (UPLC) and MALDI-TOF MS the detection and quantification of two main heterocyclic aromatic amines (HAAs) – MeIQx (2-amino-3,8 dimethylimidazo 4,5-f quinoxaline) and PhIP (2-amino-1-methyl-6 phenylimidazo (4,5-b pyridine) has been achieved in beef, mutton, chicken and fish samples subjected to a range of time duration and temperature. Temperature and duration of heating directly affect the generation and amount of MeIQx and PhIP. MeIQx was generated at 180°C. PhIP was not formed before 240°C except in chicken. MeIQx was found in higher amounts in chicken 128.32±0.452ng/g and in fish 44.06±1.499ng/g while PhIP was found in higher amount in mutton 40.21±0.650ng/g.
Published Version
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