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KMID : 1007520040130020162
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Food Science and Biotechnology
2004 Volume.13 No. 2 p.162 ~ p.166
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Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
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Shin, Han-Seung
Yang, HyunSeuk/Kim, Jaineung
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Abstract
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The effects of different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (MOS)) and inulin on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks were evaluated. Beef steaks (100 g) were marinated with different oligosaccharides and inulin in water and fried at 225℃ (surface temperature) for 10 min per side. When FOS added at levels of 0.5, 1.0, 1.5, 2.0, and 2.5 g to 100 g of beef steaks, ingibited total HAA formation by 13, 23, 44, 49, and 53%, respectively. They also reduced overall muagencity by 52, 50, 48, and 55%, respectively. These results confirm that oligosaccharides and inulin have the potential to reduce HAA formation in cooked beef steaks.
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