Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Viegas, Olga (Author) FCNAUP; Patricia S Moreira (Author) Other; Isabel M P L V O Ferreira (Author) FFUP

Journal

Title: Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Vol. 32 No. -

Pages: 315-323

ISSN: 1944-0049

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 20 Citations

ISI Web of Science

Scopus - 20 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-00A-BNH

DOI: 10.1080/19440049.2015.1010607

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

Notes: <a href="http://www.scopus.com/record/display.url?eid=2-s2.0-84923033454&origin=resultslist&sort=plf-f&src=s&st1=10.1080%2f19440049.2015.1010607&sid=67F5E3848564C6413C9ADC7445A6F842.WlW7NKKC52nnQNxjqAQrlA%3a180&sot=b&sdt=b&sl=34&s=DOI%2810.1080%2f19440049.2015.1010607%29&relpos=0&relpos=0&citeCnt=0&searchTerm=DOI%2810.1080%2F19440049.2015.1010607%29">Indexado na SCOPUS</a> Article in press.