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Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species
Author(s) -
Gibis Monika,
Weiss Jochen
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13090
Subject(s) - creatine , chemistry , creatinine , biochemistry , food science , organic chemistry
The impact of precursors such as creatine, creatinine, and glucose on the formation of mutagenic/carcinogenic heterocyclic amines (HAs) were studied in patties of 9 different animal species equally heat treated with a double‐plate contact grill. All grilled patties of the various species (veal, beef, pork, lamb, horse, venison, turkey, chicken, ostrich) contained several HAs such as MeIQx (2‐amino‐3,8‐dimethylimidazo[4,5‐ f ] quinoxaline; 0.5‐1.4 ng/g), 4,8‐DiMeIQx (2‐amino‐3,4,8‐trimethylimidazo[4,5‐ f ] quinoxaline, 0 to 1.3 ng/g), PhIP (2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐ b ] pyridine, 1.2 to 10.5 ng/g), harman (1‐methyl‐9 H ‐pyrido[3,4‐ b ] indole; 0.5 to 3.2 ng/g), and/or norharman (9 H ‐pyrido[3,4‐ b ]indole 0.5 to 1.9 ng/g). Residual glycogen (glucose) content varied greatly from 0.07 to 1.46 wt% on a dry matter (DM) basis. Total creatin(in)e content in raw meat (1.36 to 2.0 wt% DM) hardly differed between species, except in turkey and ostrich (1.1 wt% DM). Chicken contained, compared to all other species, very low concentrations of glucose (0.07 wt% DM) and the highest levels of nonprotein nitrogen compounds. The free amino acids lysine ( r = 0.77, P < 0.001), tyrosine, phenylalanine, proline, isoleucine, and aspartic acid ( r = 0.47–0.56, P < 0.05) showed significant correlation to PhIP in chicken. Also a linear correlation was found to exist between PhIP ( r = 0.87, P < 0.001) and MeIQx ( r = 0.35, P < 0.01), and the molar ratio of creatin(in)e to glucose, respectively. Harman as co‐mutagens was linearly correlated to the concentration of glucose ( r = 0.65, P < 0.001). By contrast, norharman was not significant correlated to glucose levels.