2024-03-28T13:26:25Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/43052022-04-29T12:02:45Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
García Lomillo, Javier
Viegas, Olga
González San José, Mª Luisa
Ferreira, Isabel M.P.L.V.O.
Polycyclic aromatic hydrocarbons
Heterocyclic aromatic amines
Red wine pomace
Beef patties
Food
Alimentos
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.
Autonomous
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.
2017-01-20T11:29:54Z
2018-03-01T03:45:06Z
2017-03
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://hdl.handle.net/10259/4305
eng
Meat Science. 2017, V. 125, p. 10–15
http://dx.doi.org/10.1016/j.meatsci.2016.11.009
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
application/pdf
Elsevier
https://riubu.ubu.es/bitstream/10259/4305/7/Garc%c3%ada-MS_2017.pdf.jpg
Hispana
TEXT
http://creativecommons.org/licenses/by-nc-nd/4.0/
RIUBU. Repositorio Institucional de la Universidad de Burgos
http://hdl.handle.net/10259/4305