Meat mutagens cooking conditions

Knize et al. (200) reported some preliminary results for a new SPE technique for the analysis of aromatic mutagen amines in foods for which no method was still developed, together with results obtained by the SPE-PRS method developed by Gross. The underdevelopment method should also be able to extract trimethyilimidazopyridine (TMIP) and DMIP (2-amino- 1,6-di-methylazo[4,5-fc]pyridine) by using an acid/ion-exchange scheme (SCX method). The extracts were analyzed by HPLC with UV or fluorescence detection. The content of resultant HAAs depended on the kind of meat and on the cooking conditions. 

Figure 1. Mutagen formation in chicken cooked by different methods. Key open bars, white meat and shaded bars, dark meat. Conditions deep fried, 12 min at 101 °C fried, 15 min first side and 10 min second side at 103 °C baked, 50 min at 190 °C broiled, 17 min per side at 274 °C fried patty, 6 min per side at 200 °C and raw, uncooked.

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