Determination of Heterocyclic Aromatic Amines at Different Depths of Meat Samples using Gas Chromatography Coupled with Mass Spectrometry
Date
2019-04
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Florida Southern College
Abstract
Heterocyclic aromatic amines (HAAs) are a class of substances produced naturally when cooking meats at temperatures above 155o Celsius. These compounds are carcinogenic and have been shown to increase the risk of multiple cancers including prostate cancer and leukemia. The impact of cooking time and cooking temperature on the formation of HAAs from various cooking methods and different types of meats has been previously studied, but there is a lack of research investigating the migration of these HAAs in meats during and after cooking. The study intended to quantify the relative concentrations of HAA present at different depths in pan fried Beef Chuck Eye meat samples. The results confirmed that from a “whole meat” comparison, that is without slicing the meat, the common HAA 1, 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx) was found to increase with increasing cooking temperature and time. However, the results of the internal sliced meat trials suggested that layers furthest away from the heat source contained higher concentrations of MeIQx than layers subjected to higher thermal treatment closest to the heat source. These results have potential value for food processing companies or the individual consumer to more effectively incorporate antioxidants into meats and recipes, as these antioxidants can reduce HAA formation.
Description
Honors thesis Spring 2019
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Keywords
Heterocyclic compounds, Carcinogens, Cooking (Meat)