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KMID : 1007520110200030735
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.735 ~ p.741
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Formation of Amino-imidazo-azaarenes and Carbolines in Fried Beef Patties and Chicken Breasts under Different Cooking Conditions in Korea
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Dong Ah-Young
Lee Ji-Yeong
Shin Han-Seung
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Abstract
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The effect of cooking temperature and time on amino-imidazo-azaarenes (AIAs) and carbolines in fried ground beef patties and chicken breast under different cooking conditions in Korea was evaluated. Beef patties were fried at different temperatures (150, 180, and 230oC) for 4, 8, 12, and 16 min per each side and then the amount of AIAs and carbolines was evaluated by solid-phase extraction and HPLC-MS analysis. In fried ground beef patties, formations of 9H-pyrido [3,4-b]indole (Norharman) and 1-methyl-9H-pyrido [3,4-b]indole (Harman) were dramatically increased at 230oC for 16 min. Concentrations of Norhanrman and Harman formed at 230oC for 16 min/ side were 12 and 40 times greater than level those of Norharman formed at same cooking condition. In fried chicken breasts, 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx) and 2-amino-3,4,7,8-tetramethylimidazo[ 4,5-f]quinoxaline (Tri-MeIQx) were not found at 150 and 180oC. Norhanrman formed at 230oC for 16 min was approximately 4 times higher than fried chicken breasts at 180oC. These results suggest that increase of cooking temperature and time was directly affected on AIAs and carbolines formation in Korean cooked meat.
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KEYWORD
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amino-imidazo-azaarene, carboline, ground beef patty, chicken breast, formation, cooking condition
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