不同低聚糖和菊粉对煎牛肉饼中杂环胺形成及整体致突变性的影响。

Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties.

作者信息

Shin Han-Seung, Park Heekyung, Park Daewoo

机构信息

Food Safety Research Center, CJ Corporation, 636 Kuro-dong, Kuro-ku, Seoul 152-050, Korea.

出版信息

J Agric Food Chem. 2003 Nov 5;51(23):6726-30. doi: 10.1021/jf0345797.

DOI:10.1021/jf0345797

PMID:14582967

Abstract

The effects of different oligosaccharides [fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (MOS)] and inulin on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground patties were evaluated. Different oligosaccharides and inulin was added directly to ground beef. Patties (100 g) were fried at 225 degrees C (surface temperature) for 10 min per side. FOS added at levels of 0.5, 1.0, 1.5, 2.0, and 2.5 g to 100 g of ground beef inhibited total HAA formation by 19, 32, 45, 51, and 58%, respectively. The addition of 1.5 g of FOS, GOS, MOS, and inulin to ground beef patties inhibited total HAA formation by 50, 47, 46, and 54%, respectively. They also reduced overall mutagenicity by 52, 51, 48, and 59%, respectively. These studies confirm that oligosaccharides and inulin have the potential to reduce HAA formation in cooked beef patties.

摘要

评估了不同低聚糖[低聚果糖（FOS）、低聚半乳糖（GOS）和异麦芽低聚糖（MOS）]和菊粉对煎制牛肉饼中杂环胺（HAA）形成及整体致突变性的影响。将不同的低聚糖和菊粉直接添加到绞碎牛肉中。将肉饼（100克）在225摄氏度（表面温度）下每面煎制10分钟。向100克绞碎牛肉中分别添加0.5、1.0、1.5、2.0和2.5克FOS，可分别抑制总HAA形成19%、32%、45%、51%和58%。向牛肉饼中添加1.5克FOS、GOS、MOS和菊粉，分别抑制总HAA形成50%、47%、46%和54%。它们还分别使整体致突变性降低了52%、51%、48%和59%。这些研究证实，低聚糖和菊粉有潜力减少熟牛肉饼中HAA的形成。