[In vitro cytotoxicity of melanoidins isolated from cooked meat and fish samples]

A study has been undertaken to investigate the biological activity of melanoidins isolated from meat samples baked according to Kuntscheva (electro-baking oven, 200-300 degrees C, 60-210 min) and from semi-finished meat products baked in swimming fat (200 degrees C, 3 X 50 min, repeated use of the oil) as well as from semi-finished fish products (190 degrees C, 60 min). A weak toxicity of the melanoidins formed within a longer thermal treatment, but no mutagenic effect was stated. The cytotoxic alterations showed no specific character.