Please use this identifier to cite or link to this item: http://hdl.handle.net/10216/92837
Author(s): Viegas, Olga
Patricia S Moreira
Isabel M P L V O Ferreira
Title: Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat
Issue Date: 2015
Abstract: The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, A alpha C, MeA alpha C) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and A alpha C (p<0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeA alpha C formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.
Subject: Ciências da Saúde, Outras ciências agrárias
Health sciences, Other Agrarian Sciences
URI: http://hdl.handle.net/10216/92837
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

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