Influence of microwave pretreatment on the formation of heterocyclic amines in fried beef patties

Abstract

Heterocyclic aromatic amines (HCAs) are potent mutagens and possible human carcinogens that are formed during the heating of protein-rich foods. The effects of preheating treatment of beef patties using a microwave prior to frying at 220°C for 10 min on each side on the reduction of HCAs (amino-carbolines and amino-imidazo-azaarenes) were evaluated. The amount of HCAs was then evaluated by solid-phase extraction and high pressure liquid chromatography (HPLC) analysis. The beef patties were treated by microwaving for various times (0, 1, 1.5, 2, or 3 min) before pan-frying. The results revealed the presence of 3-amino-l-methyl-5H-pyrido[4,3-Z>]indole (Trp-P-2), 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole (Trp-P-1), 2-amino-6- methyldipyrido[1,2-a:3′,2′-d]imidazole (Glu-P-1), 2-aminodipyrido[1,2-a:3′,2′-d] imidazole (Glu-P-2), 9H-pyrido[3,4-6]indole (Norharman), l-methyl-9H-pyrido[3,4- b]indole (Harman), 2-amino-9H-pyrido[2,3-b] indole (AaC), 2-amino-3,8 dimethylimidazo[4,5-f]-quinoxaline (MeIQx) and 2-amino-l-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) in all samples. However, microwave pretreatment for 1 min inhibited the formation of these HCAs by up to 90% when compared to the control.