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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

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

Revista

Título: Meat Science

Vol. 125

Páginas: 10-15

ISSN: 0309-1740

Editora: Elsevier

Indexação

ISI Web of Knowledge - 34 Citações

Scopus - 38 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6