Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods

Food and Chemical Toxicology

Volumn 40, Issue 7, 2002, Pages 989-1000

  Lan, C M ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Heterocyclic amines; HPLC; Marinated foods; Soy sauce; Sugar

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 F]PYRIDINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO ALPHA CARBOLINE; 3 AMINO 1,4 DIMETHYL 5H PYRIDO[4,3 B]INDOLE; HETEROCYCLIC AMINE; SOYBEAN OIL; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; BEAN; COOKING; EGG; FOOD ANALYSIS; FOOD COMPOSITION; FOOD POISONING; MEAT; SOYBEAN; TEMPERATURE; WATER IMMERSION;

AMINES; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; SOYBEANS; SPECTROPHOTOMETRY, ULTRAVIOLET; SUCROSE;

PHASEOLUS (ANGIOSPERM);

EID: 0036282096     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(02)00013-3     Document Type: Article

References (30)

1. Heterocyclic amines in fresh and processed meat products
2. Formation of heterocyclic amines in a meat juice model system
3. An improved analytical method for determination of heterocyclic amines in chicken legs
4. Formation of heterocyclic amines in a model system during heating
5. Formation of heterrocyclic amines in fried fish fiber during processing and storage
6. Formation of heterocyclic amines in cooked chicken legs
7. Heterocyclic-amine mutagens/carcinogens in foods
8. Chemical analysis and significance of heterocyclic aromatic amines
9. Epidemiologic studies of fried foods and cancer in Sweden
10. Isolation and identification of the food mutagens IQ and MeIQx from a heated model system creatinine, glycine and glucose
11. Quantitation of mutagenic/carcinogenic heterrocyclic aromatic amines in food products
12. Formation of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline in a model system by heating creatinine, glycine and glucose
13. Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system
14. Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system
15. Heterocyclic amines in restaurant-cooked hamburgers, steaks, ribs and chicken
16. Effect of temperature, patty thickness, and fat content on the production of mutagens in fried ground beef
17. A comparison of mutagen production in fried-ground chicken and beef. Effect of supplemental creatine
18. Formation of PhIP in a mixture of creatinine, phenylalanine and sugar or aldehyde by aqueous heating
19. Mutagens produced by heating food
20. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat
21. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken
22. Pan-fried meat containing high levels of heterocyclic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrom P450IA2 activity in humans
23. Effects of monosacharides and dissacharides on the formation of food mutagens in model systems
24. Effects of glucose on the formation of PhIP in a model system
25. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues
26. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake
27. Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: A critical review
28. Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chickens grilled under different conditions
29. Heterocyclic amines formed in the diet: carcinogenicity and its modulation by dietary factors