Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats

Abstract

Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal grilling and roasting, on the formation of HAAs in three different types of meat, i.e., beef, chicken and mutton. Physicochemical analysis of thermally treated meat was carried out. Mineral profile such as Na, K, Fe, Cu, Zn and Mg was also determined. Two mutagenic HAAs, i.e., 1-methyl-9H-pyrido [4,3-b]indole (Harman) and 9H-pyrido-[4,3-b]indole (Norharman), were formed during cooking and extracted by solid phase extraction technique and analyzed by high-performance liquid chromatography using internal standards. The results showed that the amounts of Harman were higher than Norharman. Generally, the type and content of HAAs in cooked meat varies with cooking methods and conditions