Authors
Salmon CP. Knize MG. Felton JS.
Institution
Biology and Biotechnology Research Program, Lawrence Livermore National
Laboratory, Livermore, CA 94551-9900, USA.
Title
Effects of marinating on heterocyclic amine
carcinogen formation in grilled chicken.
Source
Food & Chemical Toxicology. 35(5):433-41, 1997 May.
Abstract
This study compared heterocyclic aromatic amines in marinated and unmarinated
chicken breast meat flame-broiled on a propane grill. Chicken was marinated
prior to grilling and the levels of several heterocyclic amines formed during
cooking were determined by solid-phase extraction and HPLC. Compared with
unmarinated controls, a 92-99% decrease in
2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was observed in whole
chicken breast marinated with a mixture of brown sugar, olive oil, cider
vinegar, garlic, mustard, lemon juice and salt, then grilled for 10, 20, 30
or 40 min. Conversely, 2-amino-3, 8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)
increased over 10-fold with marinating, but only at the 30
and 40 min cooking times. Marinating reduced the total
detectable heterocyclic amines from 56 to 1.7 ng/g, from 158 to 10 ng/g and
from 330 to 44 ng/g for grilling times of 20, 30 and 40 min, respectively.
The mutagenic activity of the sample extracts was also measured, using the
Ames/Salmonella assay. Mutagenic activity was lower in marinated samples
cooked for 10, 20 and 30 min, but higher in the marinated samples cooked for
40 min, compared with unmarinated controls. Although a change in free amino
acids, which are heterocyclic amine precursors, might explain the decrease in
PhIP and increase in MeIQx, no such change was detected.
Marinating chicken in one ingredient at a time showed that
sugar was involved in the increased MeIQx, but the reason for the decrease in
PhIP was unclear. PhIP decreased in grilled chicken after
marinating with several individual ingredients. This work
shows that marinating is one method that can significantly
reduce PhIP concentration in grilled chicken.