Heterocyclic amines content of meat and fish cooked by Brazilian methods

• Published in: Journal of food composition and analysis Vol. 23; no. 1; pp. 61 - 69
• Main Authors: Iwasaki, Motoki, Kataoka, Hiroyuki, Ishihara, Junko, Takachi, Ribeka, Hamada, Gerson Shigeaki, Sharma, Sangita, Le Marchand, Loïc, Tsugane, Shoichiro
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01-02-2010; Elsevier
• Subjects: beef; Biological and medical sciences; Brazil; carcinogens; chicken meat; chicken skin; cooked foods; Cooking method; cooking quality; dietary exposure; Dietary intake; Fish; Food analysis; Food composition; Food industries; Food safety; Fundamental and applied biological sciences. Psychology; General aspects; grilling; Heterocyclic amines; Hygiene and safety; marinating; maximum permissible intake; Meat; Methods of analysis, processing and quality control, regulation, standards; neoplasms; pork; risk factors; salmon; sardines; stir frying; toxicity testing; Toxicological effects of food processing; South America; Brazil; America; Cooking method; QFFQ; HCA; LC–MS; Heterocyclic amines; IS; 4,7,8-TriMeIQx; Dietary intake; Food analysis; Toxicological effects of food processing; AP; Meat; SIM; Brazil; Fish; ESI; Food safety; Food composition; Heat treatment; Cooking; Meat product; Method; Amine; Analysis; Chemical composition; Food
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2009.07.004

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and
churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon
® absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5
-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5
-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5
-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for
churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.