Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Garcia Lomillo, J (Author) Other; Viegas, Olga (Author) FCNAUP; Gonzalez SanJose, ML (Author) Other; Ferreira, Isabel (Author) FFUP

Journal

Title: Meat Science

Vol. 125

Pages: 10-15

ISSN: 0309-1740

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 34 Citations

Scopus - 38 Citations

Other information

Authenticus ID: P-00M-80B

DOI: 10.1016/j.meatsci.2016.11.009

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6