Meat Sci. 2016 Nov 15;125:10-15. doi: 10.1016/j.meatsci.2016.11.009. [Epub ahead of print]
- 1Department
of Biotechnology and Food Science, Faculty of Science, University of
Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
- 2LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313
Porto, Portugal; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal. Electronic address: olgaviegas@fcna.up.pt.
- 3LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313
Porto, Portugal.
Abstract
Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red
wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the
formation of PAHs and HAs in barbecued beef patties. In general, the
levels of PAHs and HAs quantified were low. The storage (9days) promoted
higher formation of PAHs in control patties without increase of HAs.
RWPS patties cooked at preparation day presented higher levels of PAHs
and HAs than control. Nevertheless, RWPS patties cooked after storage
presented lower levels of PAHs and HAs than control. ABTS assay pointed
out that higher radical scavenging activity may be related to with lower
PAHs or HAs formation. In conclusion, RWPS can be an interesting
ingredient to inhibit the formation of cooking carcinogens in barbecued
patties stored at high-oxygen atmosphere.
Copyright © 2016. Published by Elsevier Ltd.
KEYWORDS:
Beef patties; Heterocyclic aromatic amines; Polycyclic aromatic hydrocarbons; Red wine pomace
