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dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorViegas, Olga
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorFerreira, Isabel M.P.L.V.O.
dc.date.accessioned2017-01-20T11:29:54Z
dc.date.available2018-03-01T03:45:06Z
dc.date.issued2017-03
dc.identifier.urihttp://hdl.handle.net/10259/4305
dc.description.abstractPolycyclic 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.en
dc.description.sponsorshipAutonomous Government of Castilla y León through the research project BU282U13 and from project NORTE-01-0145-FEDER-000011 – Qualidade e Segurança Alimentar — uma abordagem (nano) tecnológica.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofMeat Science. 2017, V. 125, p. 10–15en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPolycyclic aromatic hydrocarbonsen
dc.subjectHeterocyclic aromatic aminesen
dc.subjectRed wine pomaceen
dc.subjectBeef pattiesen
dc.titleInfluence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef pattiesen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2016.11.009
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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