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MALONALDEHYDE CONCENTRATIONS IN FOOD ARE AFFECTED BY COOKING CONDITIONS
Author(s) -
NEWBURG D. S.,
CONCON J. M.
Publication year - 1980
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/j.1365-2621.1980.tb07588.x
Subject(s) - food science , chemistry , cooking methods , microwave oven , boiling , deep frying , microwave , organic chemistry , physics , quantum mechanics
We studied the relationship between cooking methods and the production of malonaldehyde (MA), a putative carcinogen in mice. In hamburgers pan‐fried at moderate temperatures, the MA content increased 41‐55%; frying at higher temperatures (shorter cooking times) produced smaller increases. Microwave cooking increased MA concentrations by only 15%. In contrast, cooking chicken by microwave, conventional oven, deep‐fat‐frying, and boiling increased MA concentrations by 60‐, 55‐, 17‐19‐, and 22‐fold, respectively; the broth contained half of the MA produced in boiled chicken. On an equal portion basis, fried chicken contained less MA than hamburger. Appreciable amounts of MA were also found in smoked trout (2.2‐3.8 μg/g), canned chicken broth (2.3 μg/g), bouillon cubes (5.3 μg/g) and cheese (0.44‐0.74 μg/g) depending on cooking conditions.