Beef fried activity

Mutagenic activity is also present in broiled herring, mackerel and sardine (11,12,22). In part, these mutagens were later identified as Trp-P-1 and Trp-P-2 (12) and IQ and 2-amino-3,4-dimethylimidazo [4,5-fJquinoline (Me-IQ)(13). In addition, Bjeldanes e t a. (23) have also reported mutagen formation in pan-fried fish, such as rock cod, sole, halibut, trout, salmon and red snapper. However, the mutagenic activity is low compared to that in beef. 

Table II. Effect of creatinine concentrations on the mutagenic activity in crusts (dry matter) of fried beef. Creatine concentrations within parenthesis. Brown color as a measure of Maillard reaction products is given as absorbance at 375 nm per g dry matter...

Figure 3. Effect of glucose concentration on the mutagenic activity in fried beef...

Figure 4. Effects of variation of initial water content on mutagenicity of ground beef Samples are fried at 200 °C for 6 min per side and the basic fraction is tested for activity in the Salmonella mutagenesis assay. (The and O are data from two separate experiments.) The original fat-to-protein ratio of approximately 0.8 in the ground beef was maintained in these samples.

Reviewed herein are the results of our initial work to deter-ndne the identities of mutagenic substances present in fried ground beef and fried egg. Results of surveys of mutagenic activity of cooked protein-rich foods have a jpeared (12, 13). 

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