RT info:eu-repo/semantics/article
T1 Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
A1 García Lomillo, Javier
A1 Viegas, Olga
A1 González San José, Mª Luisa
A1 Ferreira, Isabel M.P.L.V.O.
K1 Polycyclic aromatic hydrocarbons
K1 Heterocyclic aromatic amines
K1 Red wine pomace
K1 Beef patties
K1 Food
K1 Alimentos
AB 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.
PB Elsevier
YR 2017
FD 2017-03
LK http://hdl.handle.net/10259/4305
UL http://hdl.handle.net/10259/4305
LA eng
NO AutonomousGovernment of Castilla y León through the research project BU282U13and from project NORTE-01-0145-FEDER-000011 – Qualidade eSegurança Alimentar — uma abordagem (nano) tecnológica.
DS Repositorio Institucional de la Universidad de Burgos
RD 22-nov-2024