Inhibition of heterocyclic amine formation in beef patties with added spices and ingredients

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dc.contributor.author Hinojosa Verdin, S.
dc.contributor.author Hachmeister, K.A.
dc.contributor.author Smith, J. Scott
dc.date.accessioned 2010-08-04T13:47:26Z
dc.date.available 2010-08-04T13:47:26Z
dc.date.issued 2010-08-04T13:47:26Z
dc.identifier.uri http://hdl.handle.net/2097/4432
dc.description.abstract Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using Salmonella typhimurium. They also are carcinogenic in rodents and non-human primates following high dosage and long term oral administration. For decades, researchers have focused on inhibiting the production of these carcinogens. This research investigates the effects of natural antioxidants in spices or other ingredients on the reduction of heterocyclic amines formation when beef patties are cooked. The term “spice” in this paper includes herbs. Ground beef patties combined with different levels of added spices or ingredients were cooked at 375°F (5 minutes each side) or 400°F (7.5 minutes each side). Extracted HCAs were then analyzed using reversed-phase High Performance Liquid Chromatography (HPLC) with UV-Visible and fluorescence detectors. Of the spices used, basil added at 0.5% was most effective in decreasing HCAs. Of all the ingredients, food starches showed the best inhibition when added at 5% as they reduced MelQx, harman, and norharman forms of HCA at both 375°F and 400°F. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2003 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 03-272-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908 en_US
dc.subject Beef en_US
dc.subject Heterocyclic amine en_US
dc.subject Spices en_US
dc.title Inhibition of heterocyclic amine formation in beef patties with added spices and ingredients en_US
dc.type Conference paper en_US
dc.date.published 2003 en_US
dc.citation.epage 51 en_US
dc.citation.spage 49 en_US
dc.description.conference Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 7, 2003 en_US
dc.contributor.authoreid jsschem en_US


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