Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions
| Autor: | Péter Laczay, Kitti Dóra Monori, Dániel Pleva, Katalin Lányi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
animal structures
Meat Pharmaceutical Science 4 8-DiMeIQx 01 natural sciences Article Analytical Chemistry Chicken breast lcsh:QD241-441 0404 agricultural biotechnology lcsh:Organic chemistry Heterocyclic Compounds Tandem Mass Spectrometry Drug Discovery carcinogenicity Animals Food science Cooking Physical and Theoretical Chemistry Amines Carcinogen chemistry.chemical_classification Chemistry 010401 analytical chemistry Organic Chemistry 04 agricultural and veterinary sciences heterocyclic amines NOR 040401 food science 0104 chemical sciences Chemistry (miscellaneous) HAR Heterocyclic amine MeIQx Carcinogens Molecular Medicine Chickens chicken meat Food Analysis Chromatography Liquid PhIP |
| Zdroj: | Molecules Volume 25 Issue 7 Molecules, Vol 25, Iss 1547, p 1547 (2020) |
| ISSN: | 1420-3049 |
| Popis: | Heterocyclic amines (HCAs) carcinogenicity is known since the 1970&prime s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing with skin) of chickens from the same Ross 308 strain were analyzed after grilling with the combination of 3-3 temperature and duration levels (150-180-210 ° C and 2.5-5-10 min per side). Five different kinds of heterocyclic amines (HAR, NOR, MeIQx, 4,8-DiMeIQx and PhIP) were detected by HLPC-MS/MS. The results obtained from the present study confirm that, in general, the higher the temperature and longer the duration of the grilling the more HCAs will be generated. Grilling of chicken thigh without bones and skin resulted in lower amounts of HCAs generated in comparison to the grilling of chicken breast without skin. The presence of skin on the chicken breast increased the amounts of HCAs formed, especially if grilling was performed at high temperature for longer duration, especially at 210 ° C for 10 min. In case of grilling the chicken wings, the amounts of HCAs formed were lower than observed in the breast. |
| Databáze: | OpenAIRE |
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