Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef

1985 
Abstract The high-pressure liquid chromatography (HPLC) profiles of mutagenic components were compared for extracts of ground beef patties fried at 200, 250 and 300°C for 6 min/side. The HPLC profiles of the mutagenic samples were similar, although total mutagenic activity in Salmonella typhimurium TA 1538 was roughly four times as high after the 300°C than after the 200°C frying. Six mutagenic peaks were analysed quantitatively at different temperatures and meat thicknesses. Two major components, 2-amino-3,8-dimethylimidazo[4,5- f ]quinoxaline and 2-aminotrimethylimidazo[4,5- f ]quinoxaline, and a minor component, 2-amino-3-methylimidazo[4,5- f ]quinoline (IQ), were all present at the three different temperatures. Thus, in general, cooking temperature seems to have a major effect on the quantities of mutagens produced but not on their HPLC profiles. The thickness of the meat patty did not affect the total yield of mutagens except at longer cooking times (8–10 min/side) and, in general, neither did it affect the HPLC profiles of the mutagenic components. Total mutagenic activity increased with increasing cooking times. Increasing the fat content lowered the total mutagenicity, with 150,000 revertants/kg of fresh beef at 30% fat compared with 230,000 revertants/kg at 15%, but had little effect on the mutagenicity due to IQ.
    • Correction
    • Source
    • Cite
    • Save
    • Machine Reading By IdeaReader
    13
    References
    86
    Citations
    NaN
    KQI
    []