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Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.
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Effects of the application of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines (HAAs) in fried beef patties were investigated. Two different statistical design models were used. In the screening experiment, a significant inhibition of formation of
Mutagenic factors in cooked foods.
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The charred surface of fish and beef showed strong mutagenic activity in Salmonella typhimurium test strains when activated by S-9 mix of rat liver. The pyrolysis products of proteins and amino acids were also highly mutagenic. Among the pyrolysis products of amino acids, those of tryptophan,
Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.
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Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were
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