Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

Mixtures of amino acids, creatine, and glucose simulating the composition of six different kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-heated to simulate the formation of heterocyclic amines in meats. The presence of 16 heterocyclic amines was investi...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-03, Vol.47 (3), p.1098-1108
Hauptverfasser:	Pais, Pilar, Salmon, Cynthia P, Knize, Mark G, Felton, James S
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines - chemistry Amines - isolation & purification amino acids Animals beef Biological and medical sciences carcinogens Carcinogens - analysis Cattle chicken meat Chickens Cooking creatine dry heating fish Fishes Food industries Fundamental and applied biological sciences. Psychology glucose heterocyclic nitrogen compounds Meat Meat and meat product industries mixtures mutagenicity Mutagens - analysis pork Quinolines - chemistry Quinolines - isolation & purification simulation Swine turkey meat Turkeys
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