Total Heterocyclic Aromatic Amines Content Research Articles

Theoretical exploration of the phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory

The ability of spices (bay leaf, star anise, and red pepper) and their characteristic phenolic compounds (quercetin, kaempferol, and capsaicin) to inhibit Heterocyclic aromatic amines (HAAs) in roasted beef patties were compared. Density functional theory (DFT) was used to reveal phenolic compounds interacting with HAAs-related intermediates and free radicals to explore possible inhibitory mechanisms for HAAs. 3 % red chili and 0.03 % capsaicin reduced the total HAAs content by 57.09 % and 68.79 %, respectively. DFT demonstrated that this was due to the stronger interaction between capsaicin and the β-carboline HAAs intermediate (Ebind = –32.95 kcal/mol). The interaction between quercetin and phenylacetaldehyde was found to be the strongest (Ebind = −17.47 kcal/mol). Additionally, DFT indicated that capsaicin reduced the carbonyl content by transferring hydrogen atoms (HAT) to eliminate HO·, HOO·, and carbon-centered alkyl radicals. This study provided a reference for the development of DFT in the control of HAAs.

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatballs showed a significant (p < 0.01) effect on pH, thiobarbituric acid reactive (TBARS) value, and total HAA. The cooking process significantly (p < 0.01) affected the meatballs’ water content, pH, and TBARS values, while the cooking loss and total HAA content of meatballs were significantly (p < 0.01) affected by cooking temperature. It was found that the cumin usage rate in meatballs increased the pH value, while it was found to decrease the TBARS value. As expected, the cooking process was associated with a reduction in water, while it was found to result in an increase in the pH and TBARS values. On the other hand, both cooking temperature and cumin addition to meatballs led to an increase in their total HAA content. Diverse samples exhibited detectable levels of IQx, MeIQx, MeIQ, and PhIP compounds. The presence of MeIQx compound was found in all samples, except for the control group cooked at 150 °C. Additionally, the use of 0.5% and 1% cumin in meatballs cooked at temperature of 250 °C had an inhibitory effect on MeIQx compound. Our results revealed that the incorporation of cumin in the meatballs resulted in an increase in the total HAA content, likely due to its prooxidant effect. However, it was found that the use of cumin at certain rates could reduce the formation of MeIQx compound with an antioxidant effect. However, in this study found that even if 100 g of meatballs with the highest concentration of total HAA were consumed, the maximum HAA exposure limit value (0–15 µg/day) was not exceeded.

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

SummaryThe impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 °C was investigated. The chia seed significantly affected water content (P < 0.01), cooking loss (P < 0.05), pH (P < 0.05) and total HAAs content (P < 0.01), whereas no significant impact (P > 0.05) was detected on TBARS value. With cooking, water content decreased (P < 0.01), while the pH and TBARS values increased (P < 0.01). Cooking temperatures significantly affected (P < 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, AαC and MeAαC were below the detectable limit (<LOD) in all samples, while MeIQx was the dominant compound among the detected HAAs compounds. The research indicated that the use of chia seeds increased the total HAA content, and the highest level was found in meatballs prepared with 1% chia seeds.

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.

Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the formation of heterocyclic aromatic amines (HAAs) in beef steaks cooked on a hot plate (at 200 °C for 24 min), were determined. The results showed that 3.12–4.13% of the marinate liquids were absorbed by beef steak as a result of the marination process. No significant differences (p > 0.05) were observed between the marinated and cooked beef steaks in terms of water content, cooking loss, thiobarbituric acid reactive substances (TBARS) value, hardness, cohesiveness, and chewiness. However, significant differences were detected in terms of pH value and color values (L*, a*, and b*) (p < 0.01), and springiness, 2-amino-3,8-dimethylimidazo (4,5-f) quinoxaline (MeIQx) and total HAA content (p < 0.05). The marination with pomegranate vinegar resulted in the formation of darker steak, while a lighter one was obtained when apple vinegar was used in the marination. The use of balsamic and grape vinegar in the marination process decreased the springiness value compared to the control group. The myofibrillar proteins of beef steaks marinated with different types of vinegar generally showed a similar sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile. However, some differences were observed in the band density of some proteins depending on the trial and the type of marination. In this study, of the nine examined HAAs, only two (2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and MeIQx) could be detected and quantified. IQ was detected only in the control group steak (up to 0.51 ng/g), while MeIQx was detected in all treatment groups (up to 2.22 ng/g). The total HAA content varied between 0.59–2.22 ng/g. It was determined that the marination process with different vinegar types had different effects on the total HAA content of the steaks. Using balsamic and apple vinegar in the marination process decreased the total HAA content compared to the control group, but this decrease was not statistically significant (p > 0.05). On the other hand, using grape and pomegranate vinegar in the marination process increased the total HAA content, but this increase was only significant (p < 0.05) in the marination with pomegranate vinegar.

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

SummaryHerein, effects of astaxanthin usage on some quality parameters of meatballs and heterocyclic aromatic amines (HAAs) formation were investigated. The water content of meatballs with 1% of astaxanthin exhibited significantly (P &lt; 0.05) lower water content than other groups. The pH values of the samples were significantly (P &lt; 0.05) reduced due to astaxanthin addition; the higher the concentration used, the lower the pH value. Astaxanthin addition improved the oxidative stability and the colour properties of meatballs since the fortified samples exhibited significantly (P &lt; 0.05) lower thiobarbituric acid reactive substances and L* values and higher a* and b* values than the control samples in a non‐dose dependent manner. Only MeIQx was detected in meatballs cooked at 150 °C, the major compound in the other groups. The total HAAs content of meatballs ranged from 0.18 to 7.28 ng g−1, and it increased with increasing the cooking temperature. Astaxanthin addition inhibited or promoted HAAs formation depending on the cooking temperature. An increase (94–244%) in the total HAAs content was observed in the meatballs cooked at 150 °C, whereas a reduction of 47–54% in the total HAAs of those cooked at 200 °C was observed. Thus, astaxanthin could be recommended in producing of meatballs that will be cooked at 200 °C.

Sucuk Örneklerinin Heterosiklik Aromatik Amin İçeriğine Pişme Yönteminin Etkisi

In this study, we aimed to find the influence of different levels of doneness (rare, medium, over-cooked) on the formation of heterocyclic aromatic amines (HCAs) in Turkish fermented beef sausages (sucuk) cooked by pan-frying method. Six types of HCAs were determined at three different temperatures. Determination of HCA was made using a high performance liquid chromatography (HPLC). IQ, MeIQx and 4,8-DiMeIQx were detected and quantified with DAD detector and PhIP, norharman and harman were determined with fluorescence detector. External standard and recovery methods were both used for the calculation amount of HCAs to obtain results that are more accurate. HCA and soluble protein analyses were performed in rare, medium and over-cooked sucuk samples. Moisture, ash, protein, lipid contents and pH analyses were performed in raw sucuk samples. Total HCA content of sucuk samples was found between 0.65 and 17.90 ng/g. Total HCA content of over-cooked sucuk samples were higher than rare-cooked sucuk samples (P

Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods

The aim of this study was to evaluate the inhibitory effects of propolis extract (PE) and carob extract (CE) on the formation of heterocyclic aromatic amines (HCAs) in beef meatballs cooked by pan-frying and oven methods. All samples were cooked at 150°C, 200°C and 250°C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9Hpyrido[4,3-b]indole (harman) and 9H-pyrido[4,3b]indole (norharman) were detected and quantified by high performance liquid chromatography (HPLC). CE had the highest inhibition effect on total HCA content. The inhibitory effects of CE and PE at 1% and 2% concentrations on total HCAs levels were found to be 43.27-85.57% and 27.36-82.00% in cooked meatballs, respectively. HCA amounts in meatballs generally increased by increasing cooking temperature. In particular, the inhibitory effect on HCAs related with the antioxidant activity of extracts. Our results indicated that PE and CE might be used as a natural food additive for reducing HCAs in meatballs.

Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon.

In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.

Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

The large yellow croaker ( Pseudosciaena crocea ) is one of the most commercially important marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation of heterocyclic aromatic amines (HAAs) in roasted yellow croaker and evaluated the inhibitory effect of natural fruits extracts (blueberry extract, acerola cherry extract and grape seed extract) on the formation of HAAs in roast yellow croaker. All the three fruit extracts treatments minimize the amount of HAAs and the addition of blueberries extracts is the most effective approach on reducing the total HAAs content, which caused a signification reduction of 94.85% and 71.15% of the Norhaman and PhIP content, respectively, led IQ, 8-MeIQX, 4,8-DiMeIQX below the detected limitation, compared to the control group. Furthermore, antioxidant index of fruits extracts, precursors (free amino acids, creatine, creatinine and glucose) of HAAs, lipid and protein oxidation, flavor changes are evaluated to determine the mechanism and physical/chemical changes of fruit extracts on the formation of HAAs. This research develops a new method to minimize the amount of HAAs, which is helpful to food manufacturers for the production of healthier yellow croaker products and may be applicable to various meat systems. • The formation of HAAs in roasted large yellow croaker was determined. • Various fruits extracts could inhibit HAAs in roast large yellow croaker. • Fruits extracts positively affected lipid/protein oxidation and content of precursors. • Flavor changes are introduced to determine the possible mechanism involved.

Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

AbstractHerein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P &lt; 0.05) reduction in pH and TBARS values of the meatballs with tarragon was determined, while no significant effect (P &gt; 0.05) was observed regarding water content of the samples. Only 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ) compound (up to 0.06 ng g−1) was detected in the control group meatballs. On the other hand, in the meatballs with tarragon, no HAAs could be detected. Tarragon use completely inhibited the formation of MeIQ. The total HAA content of the samples in the control group increased with increasing the cooking temperature. The total HAA contents of the control group meatballs changed between not detected and 0.06 ng g−1. In conclusion, it can be recommended to use tarragon in meatball production as it completely inhibits the HAA formation and reduces TBARS value compared to the control group meatballs.

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion-water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated. It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples. The use of 0.25% and 0.50% white onion-water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion-water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1ng g-1 . © 2019 Society of Chemical Industry.

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26ng/g, and not detectable to 83.06ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6–46% and 25–98% in beef, and 5–97% and 14–95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat.

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12–100% and 19–97% in chicken breast, respectively, and 42–100% and 20–35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract addition (GTE) into the covering material as well as microwave thawing (MT) on HCAs formation in CBs and CNs. Analysis of HCAs (IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC) were performed using HPLC-DAD following solid phase extraction. While the total HCAs content varied between not quantified—9.72 ng/g meat and 1.94–22.01 ng/g meat for commercial CBs and CNs, it ranged between not quantified—3.42 ng/g meat and not quantified—0.31 ng/g meat for CBs and CNs produced in the laboratory, respectively. Commercial CBs and CNs contained high amounts of HCAs, with MeIQx being the dominant HCA in all analyzed samples however, GTE and MT did not reduce the HCAs formation in CBs and CNs. Practical applications Widely consumed fast food chicken products; chicken burgers and chicken nuggets contain high amounts of HCAs. That much HCA concentration in chicken burgers and chicken nuggets can endanger the public health seriously.

Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

Effect of the usage of chitosan (0.25, 0.50, 0.75 and 1%, w/w) on the formation of heterocyclic aromatic amines (HCAs) and some quality properties of meatball was investigated. Meatballs were cooked with hot plate at three different temperatures (150, 200 and 250C). pH and TBARS values increased with addition of chitosan, while cooking losses decreased. While no changes in L* values determined with chitosan addition, a* and b* values increased. Cooking caused a decrease in water content, L*, a* and b* values, while it increased pH and TBARS values. While 7,8-DiMeIQx, 4,8-DiMeIQx and MeAαC were not detected; varying amounts of IQx (up to 0.12 ng/g), IQ (up to 1.34 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (<0.047 ng/g), PhIP (up to 2.66 ng/g) and AαC (up to 0.84 ng/g) were detected. While total HCA content ranged between 0.09 and 5.05 ng/g, adding chitosan decreased (20.00–59.80%) total HCA content. Practical Applications Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds that are formed during cooking of proteinaceous foods such as meat and fish. To date, various additives such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, tertiary butylhydroquinone, flavonoids and vitamins C and E, cherry, polyphenolic compounds from tea, spices, oligosaccharides and inulin and olive oil have been investigated for the inhibition of HCAs in meat and meat products. However, to the best of our knowledge, the effect of chitosan on the formation of HCAs in meatball has not been investigated in the literature. The present study was, therefore, undertaken in an attempt to investigate the effect of chitosan usage in the production of meatball on some quality criteria of meatballs and the formation of HCAs.

Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

Effects of different cooking methods (microwave, dry-heating in a pan, oven, hot plate and barbecuing) and fat levels (lean and fatty) on the formation of heterocyclic aromatic amines (HCAs) of various fishes (salmon, mackerel, sardine, whiting, trout and sea bass) were investigated. Cooking treatment had very significant effect (p < 0.01) on water and pH, significant (p < 0.05) effect on total HCA content. In addition, pH was very significantly (p < 0.01) affected by fish species, while fish species had no significant effect (p > 0.05) on total HCA content. The total HCA content of the samples ranged between non-detectable levels and 5.72 ng/g. The highest total HCA content statistically belonged to barbecued samples. In addition, it was determined that the total HCA content of dry-heated salmon and sea bass in a pan was under the limit of detection of the HCAs.

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

The effects of direct addition of low and medium molecular weight chitosan at different levels (0.25, 0.50, 0.75 and 1%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) were investigated. Chops were cooked at three different temperatures (150, 200 and 250 °C). The use of chitosan had very significant effects on water content, pH and cooking loss values of the samples. Cooking temperature had very significant effects on water content and cooking loss, while it had significant effect on pH value. On the other hand, molecular weight of chitosan had very significant effects on water content and cooking loss. While IQ and MeAαC were not detected, varying amounts of IQx (up to 0.45 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (up to 0.07 ng/g), 7,8-DiMeIQx (up to 0.15 ng/g), 4,8-DiMeIQx (up to 0.05 ng/g), PhIP (up to 2.94 ng/g) and AαC (up to 0.68 ng/g) were detected. While the total HCA content ranged between non-detectable level and 4.21 ng/g, chitosan addition decreased (14.3–100%) the total HCA content.

The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops

The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant effect (P > 0.05) on water content, pH, thiobarbituric acid reactive substance, L*, a* and b* values and cooking loss of the samples, while cooking temperatures had a significant effect (P < 0.01) on these parameters except for pH value. While 4,8-DiMeIQx and MeAαC could not be detected, varying amounts of IQx (up to 0.53 ng/g), IQ (up to 0.18 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (up to 0.56 ng/g), 7,8-DiMeIQx (up to 0.19 ng/g), PhIP (up to 2.61 ng/g) and AαC (up to 0.58 ng/g) were detected. Total HCA content ranged between 0.10 and 4.49 ng/g. Up to 0.1% CLA reduced the total HCA amount at all cooking temperatures. Practical Applications Conjugated linoleic acid (CLA) is a bioactive compound that is found naturally in foods from ruminant. There is limited information about the direct addition of CLA to meat in the literature. In addition, to the best of our knowledge, there are no reports on the effect of CLA on some quality properties of beef chop and the formation of heterocyclic aromatic amines. Therefore, in the present study, we aim to explore the effects of CLA usage on these parameters.

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

In the present study, the effects of sous-vide cooking method on the formation of heterocyclic aromatic amines (HCAs) in beef chops were investigated and compared with two different cooking methods. It was determined that the water content of the samples decreased with cooking process, while pH increased. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 0.072 ng g−1), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 0.156 ng g−1), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.068 ng g−1), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.081 ng g−1), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.044 ng g−1), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.074 ng g−1), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) (up to 0.535 ng g−1), 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.097 ng g−1) were detected in the samples. On the other hand, 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) could not be detected in any of the samples, total HCA content of the samples ranged between 0.032 and 0.940 ng g−1 depending on the cooking conditions such as method, temperature and time. The highest total HCA content belonged to pan-fried samples.

Heterocyclic aromatic amines in meat products consumed in China

Heterocyclic aromatic amines (HAAs) formed in cooked muscle foods are recognized as mutagenic and carcinogenic compounds. A total of 9 nine HAAs were analyzed in 34 meat products consumed in China. The total HAAs content in all meat products ranged from 4.14 to 108.80 ng/g. Dry and sauced meats contained higher concentration of total HAAs than other kinds of meat products. Samples from East and Northwest China showed higher concentrations of total HAAs than samples from other regions. The most common specific HAAs, harman and norharman, were detected in all meat samples at levels of 1.09–63.97 and 1.19–62.30 ng/g, respectively. Concentrations of MeIQx, PhIP, 4, 8-DiMeIQx, and AαC were much lower. MeAαC (n=8), IQ (n=15), and Trp-P-2 (n=23) were detected in some samples.