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Meat Sci. 2017 Mar;125:10-15. doi: 10.1016/j.meatsci.2016.11.009. Epub 2016 Nov 15.

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

Author information

1
Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
2
LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313 Porto, Portugal; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal. Electronic address: olgaviegas@fcna.up.pt.
3
LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313 Porto, Portugal.

Abstract

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 (9days) 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.

KEYWORDS:

Beef patties; Heterocyclic aromatic amines; Polycyclic aromatic hydrocarbons; Red wine pomace

PMID:
27871036
DOI:
10.1016/j.meatsci.2016.11.009
[Indexed for MEDLINE]

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