Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

Mateja Lušnic Polak, Lea Demšar, Iva Zahija and Tomaž Polak
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Mateja Lušnic Polak: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Lea Demšar: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Iva Zahija: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 248-254

Abstract: The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). Grilling was carried out on a double hot plate grill set to the usual grilling temperatures of 120 °C to 280 °C and stopped when the internal temperature of 72 °C was reached. Among individual HAAs, the most abundant was 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), as a maximum of 28.62 ng g-1 pork steak. in general, the total HAA levels increased with increasing grilling temperature. Higher HAA levels were observed at 260 °C compared to 240 °C, at 13.97 ng g-1, as a 68.7% increase. The highest total HAA levels were found at 280 °C (29.64 ng g-1 grilled pork steak), as a 258.0% increase compared to 240 °C. These data indicate that the formation of potentially carcinogenic HAAs during the grilling of pork steaks can be minimised by the using of lower grilling temperatures (≤ 240 °C).

Keywords: carcinogenic compounds; thermal treatment; pork; grilling temperature; solid-phase extraction (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:144-2019-cjfs

DOI: 10.17221/144/2019-CJFS

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