Hussain, Faris A.2015-04-222015-04-222015-04-22http://hdl.handle.net/2097/18975The International Agency for Research on Cancer (IARC) has classified 4(5)-methylimidazole (4-MeI) as a possible human carcinogen. Also, the National Toxicology Program (NTP) has concluded that 4-MeI is a probable cancer causing agent. Even though 4-MeI has been detected in several processed foods no research has been conducted to measure levels of 4-MeI in processed meat. A method using isobutylchloroformate (IBCF) and gas chromatography mass-spectrometry (GC-MS) was developed to detect and quantify 4-MeI in processed meat products. Levels of 4-MeI ranged from 0.04 to 1.01 μg/g with recovery of 94.76 to 103.94%. Formation of 4-MeI in glucose-amino acid model system was studied. [subscript]D-Glucose (Glu) was mixed individually in equimolar concentrations of 0.05, 0.1, or 0.15 M and equal volume with [subscript]L-Alanine (Ala), [subscript]L-Arginine (Arg), Glycine (Gly), [subscript]L-Lysine (Lys), and [subscript]L-Serine (Ser); and the mixtures were heat treated at 60, 120, and 160°C for 1 h. Among all tested amino acids, Glu-Arg produced the highest level of 4-MeI. The Glu-Lys model system showed higher browning and lower concentrations of 4-MeI. The effect of ascorbic acid (ASA), a strong antioxidant, was studied in the Glu-Arg model system. Four concentrations of ASA (0.0375, 0.075, 0.15, and 0.3 M) were mixed with 0.15 M equimolar of Glu-Arg and heat treated at 160°C for 1h. ASA inhibited formation of 4-MeI by 40.29, 69.94, 75.13, and 96.25% for the 0.0375, 0.075, 0.15, and 0.3 M concentrations. Contrarily, ascorbic acids increased the browning in all treatments compared to control treatment by 10.67, 15.47, 18.4, and 28.8% for the 0.0375, 0.075, 0.15, and 0.3 M concentrations. Adding ASA to processed food may reduce formation of 4-MeI and increase the browning that is a desired attribute to processed meat products.en-US© the author. This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).http://rightsstatements.org/vocab/InC/1.0/Caramel color4-Methylimidazolemeat productsDissertationFood Science (0359)