Please use this identifier to cite or link to this item:
https://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 |
Scientific areas: | Ciências agrárias::Outras ciências agrárias Agrarian Sciences::Other Agrarian Sciences |
URI: | https://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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