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Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

Costa, Mariana ; Viegas, Olga ; Melo, Armindo ; Petisca, Catarina ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2009-04, Vol.57 (8), p.3173-3179 [Revista revisada por pares]

Washington, DC: American Chemical Society

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Título:
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)
Autor: Costa, Mariana ; Viegas, Olga ; Melo, Armindo ; Petisca, Catarina ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O
Materias: Animals ; Biological and medical sciences ; Carcinogens - analysis ; Chemical Aspects of Food Safety ; cooking time ; Fish and seafood industries ; Fishes ; food chemistry ; food contamination ; Food Handling - methods ; Food industries ; Fundamental and applied biological sciences. Psychology ; grilling ; heterocyclic amines ; heterocyclic aromatic amines ; Heterocyclic Compounds - analysis ; Hot Temperature ; Meat - analysis ; Mutagens - analysis ; Salmo salar ; salmon ; Sardina pilchardus ; sardines
Es parte de: Journal of agricultural and food chemistry, 2009-04, Vol.57 (8), p.3173-3179
Notas: http://dx.doi.org/10.1021/jf8035808
Descripción: The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280−300 °C, “rare” samples produced nondetectable amounts of HAs, “medium” sardines presented IQ, MeIQx, PhIP, and AαC at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and “well done” sardines presented IQ, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, and MeAαC at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, AαC, MeAαC, and Glu-P-1 in salmon samples barbecued at 280−300 °C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180−200 °C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280−300 °C than in the other samples.
Editor: Washington, DC: American Chemical Society
Idioma: Inglés

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Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

Costa, Mariana ; Viegas, Olga ; Melo, Armindo ; Petisca, Catarina ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O

Washington, DC: American Chemical Society

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