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Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties
J S Felton1, E Fultz, F A Dolbeare
1Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, CA 94551-990.
Abstract:
To investigate a method to reduce the amount of mutagenic/carcinogenic heterocyclic aromatic amines formed during frying of ground beef, the mutagenic activity in Salmonella strain TA98 was assessed and the amount of known heterocyclic amines was determined by solid-phase extraction and HPLC. The beef patties received microwave treatment for various times before frying. Microwave pretreatment for 0, 1, 1.5, 2 or 3 min before frying at either 200 degrees C or 250 degrees C for 6 min per side reduced heterocyclic aromatic amine precursors (creatine, creatinine, amino acids, glucose), water, and fat up to 30%, in the patties and resulted in a decrease in mutagenic activity up to 95%. The sum of the four heterocyclic aromatic amines shown to be present--2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)--decreased three- to nine-fold compared with control, non-microwaved beef patties fried under identical conditions.
Insights
Microwave pretreatment significantly reduces mutagenic heterocyclic aromatic amines in fried ground beef by up to 95%. This method lowers harmful compounds and precursors, making fried beef safer.
Area of Science:
- Food Science
- Toxicology
- Analytical Chemistry
Background:
- Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds formed during high-temperature cooking of meat.
- Reducing HAA formation is crucial for food safety and public health.
Purpose of the Study:
- To investigate microwave pretreatment as a method to reduce HAAs in fried ground beef.
- To assess the impact of microwave treatment duration and frying temperature on HAA formation and mutagenic activity.
Main Methods:
- Ground beef patties were pretreated with microwaves for varying times (0-3 min) before frying at 200°C or 250°C.
- Mutagenic activity was assessed using Salmonella strain TA98.
- Quantification of specific HAAs (MeIQx, IQ, DiMeIQx, PhIP) was performed using solid-phase extraction and High-Performance Liquid Chromatography (HPLC).
Main Results:
- Microwave pretreatment reduced HAA precursors (creatine, creatinine, amino acids, glucose), water, and fat by up to 30%.
- Mutagenic activity decreased by up to 95% compared to non-microwaved controls.
- The sum of four major HAAs (MeIQx, IQ, DiMeIQx, PhIP) decreased three- to nine-fold after microwave pretreatment.
Conclusions:
- Microwave pretreatment is an effective method for reducing mutagenic HAAs in fried ground beef.
- This technique offers a promising strategy for enhancing the safety of cooked meat products.
- Further research can optimize pretreatment conditions for maximum HAA reduction.