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Mutagen Formation in Beefburgers Processed by Frying or Microwave with use of Flavoring and Browning Agents
Author(s) -
DAVIES J. E.,
CHIPMAN J. K.,
COOKE M.A.
Publication year - 1993
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.1365-2621.1993.tb06151.x
Subject(s) - mutagen , browning , chemistry , food science , salmonella , flavor , microwave , biochemistry , carcinogen , biology , bacteria , genetics , physics , quantum mechanics
Traditional frying produced mutagens in a dose‐dependent manner (0.5–4.0g equivalents of beefburger extract) as detected by Salmonella typhimutium strains TA97 and TA98 (sensitive to frame‐shift mutagens). Mutagenicity was associated with beefburger crusts. In beef burgers cooked by microwave, in presence or absence of browning agent and flavoring, bacterial mutagens were not detected at equivalent dose concentrations. In addition to reduction of mutagen formation, microwave cooking produced an equally acceptable product as judged by limited flavor testing.