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 28-mar-2024