Gu Yeun Suk, Kim In Soo, Ahn Jong Khan, Park Douck Choun, Yeum Dong Min, Ji Cheong Il, Kim Seon Bong
Faculty of Food and Biotechnology, Institute of Seafood Science, Pukyong National University, 608-737, Pusan, South Korea.
Mutat Res. 2002 Mar 25;515(1-2):189-95. doi: 10.1016/s1383-5718(01)00336-9.
The dependence on muscle types/skin and on degrees of cooking in the formation of heterocyclic amines (HCAs) of pan-roasted mackerel was studied. High levels of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were found in very well done skin and ordinary muscle, being 4.2 and 5.3 ng/g, followed by 2-amino-3,4-dimethylimidazo[4,5-f] quinoxaline (MeIQx), being 1.8 and 2.1 ng/g and 2-amino-9H-pyrido[2,3-b]indole (AalphaC), being 1.2 and 2.8 ng/g, respectively. In pan-roasted mackerel, ordinary muscles contributed much more greatly to the formation of HCAs than skins due to its higher HCA contents and composition (76.1%).
