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Título : Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
Autor : García Lomillo, Javier
Viegas, Olga
González San José, Mª Luisa
Ferreira, Isabel M.P.L.V.O.
Publicado en: Meat Science. 2017, V. 125, p. 10–15
Editorial : Elsevier
Fecha de publicación : mar-2017
Fecha de disponibilidad: mar-2018
Resumen : Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecued beef patties. In general, the levels of PAHs and HAs quantified were low. The storage (9 days) promoted higher formation of PAHs in control patties without increase of HAs. RWPS patties cooked at preparation day presented higher levels of PAHs and HAs than control. Nevertheless, RWPS patties cooked after storage presented lower levels of PAHs and HAs than control. ABTS assay pointed out that higher radical scavenging activity may be related to with lower PAHs or HAs formation. In conclusion, RWPS can be an interesting ingredient to inhibit the formation of cooking carcinogens in barbecued patties stored at high-oxygen atmosphere.
Palabras clave: Polycyclic aromatic hydrocarbons
Heterocyclic aromatic amines
Red wine pomace
Beef patties
URI : http://hdl.handle.net/10259/4305
Versión del editor: http://dx.doi.org/10.1016/j.meatsci.2016.11.009
Aparece en las colecciones: Artículos TECNOFOOD

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