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KMID : 0380619890210030375
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 3 p.375 ~ p.378
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Effect of Lipid and Salt Contents on the Mutagenicity of Charcoal - Broiled Meats and Fishes
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Abstract
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The effect of lipid content and saline seasoning on the mutagenicity during the charcoal-broiling process of beef, pork and fish samples was examined by Ames test using Salmonella typhimurium TA98 and TA100 strains. Chloroform:methanol (1:1) extract of broiled samples showed a higher sensitive response toward TA98 strain than TA100 strain, indicating a frameshift mutation. The three samples of low lipid content demonstrated a slightly higher mutagenic activity, and the beef and pork samples treated with 200% saline solution showed a remarkable reduction in mutagenicity than the untreated samples.
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