Tikkanen L M
Technical Research Centre of Finland, Food Research Laboratory, Espoo.
Food Chem Toxicol. 1991 Feb;29(2):87-92. doi: 10.1016/0278-6915(91)90161-y.
The mutagenic activities of the alkaline fractions derived from various heat-processed, ready-made meat, fish and poultry foods were studied using the Salmonella mutagenicity assay with strain TA98 and S-9 mix to provide information about the mutagenicity of everyday Finnish foods. The majority of the food samples tested were mutagenic. The mutagenic activities of various commercial ready-made products. Mutagenicity varied remarkably between different samples. The cooking temperature clearly affected the mutagenicities of fried or reheated food samples, mutagenicity increasing with increasing temperature. The results indicate that the main sources of cooked-food mutagens in everyday Finnish foods are grilled and broiled products and foods fried at restaurants and at home. By comparison, commercial ready-made fried foods are only a minor source of mutagenicity. Variations between equivalent food samples indicated that heat processing has a marked effect on the mutagenic activity of the product, which might therefore be reduced by modifying the cooking process.
使用鼠伤寒沙门氏菌TA98菌株和S-9混合物的沙门氏菌致突变性试验，研究了各种热处理的即食肉类、鱼类和家禽类食品碱性组分的诱变活性，以提供有关芬兰日常食品诱变活性的信息。大多数测试的食品样本具有诱变活性。各种商业即食产品的诱变活性。不同样本之间的诱变性差异显著。烹饪温度明显影响油炸或重新加热食品样本的诱变性，诱变性随温度升高而增加。结果表明，芬兰日常食品中熟食品诱变剂的主要来源是烧烤和焙烤产品以及餐厅和家庭中油炸的食品。相比之下，商业即食油炸食品只是诱变活性的次要来源。同等食品样本之间的差异表明，热处理对产品的诱变活性有显著影响，因此可以通过改变烹饪过程来降低诱变活性。
