Carcinogenic heterocyclic amines formation and its relation with marinating process and cooking methods of chicken meat and fish

ABSTRACT

Common cooking procedures such as broiling, frying [flam-grilling], heat processing and pyrolysis of protein-rich foods induce the formation of potent mutagenic and carcinogenic heterocyclic aromatic amines [HAAs]. This research was conducted to study the effect of marinating, cooking method and cooking time on HAAs formation. Four types of HAAs [IQ, MeIQx, PhIP and A alpha C] were determined in cooked marinated and non- marinated chicken legs and fish. Chicken legs samples with and without skin were cooked by [oven-broiled] for 30, 40 and 50min, fish samples were cooked by [oven-broiled] for 30 and 40min or fried for 10min. marinating periods were 2 and 4h. for chicken and 1h. for fish. The solid- phase extraction and HPLC method was used to analyse pooled samples for HAAs content. The obtained results indicates that skinless chicken samples had a lower value of cooking loss% than samples with the skin. Marinating resulted in a considerable decrease in cooking loss% for broiled chicken samples either with or without skin. HAAs [IQ, MeIQx, PhIP and A alpha C] increased in mass with longer cooking time. The highest amount of HAAs formed in oven-broiled chicken legs was PhIP followed by MeIQx; IQ and A alpha C. A large decrease in PhIP amount was found after marinating. A alpha C was found in low quantity in marinated chicken samples and be detected after 4h marinating. Fish samples marinated for 1h lead to a decrease in cooking loss% in both oven- broiling and fried fish. Formation of IQ and MeIQx were increased in fried fish samples. But PhIP amount was decreased compared with oven-broiled samples. A alpha C type of HAAs was not detected in fried fish, while it was found in slight amount in oven-broiled fish samples. It could be concluded that cooked fish contained less amount of HAAs than chicken. HAAs formation increased with increasing cooking time. Marinating process reduces the formation of most HAAs especially PhIP. Grilled or fried chicken and fish consumption may be confounded with other healthy aspects of diet such as higher consumption of fruit, vegetables, fiber and lower intake of fat without increasing the cooking time