Vangnai Kanithaporn, Houser Terry A, Hunt Melvin C, Smith J Scott
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
The Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States.
Meat Sci. 2014 Oct;98(2):88-93. doi: 10.1016/j.meatsci.2014.05.007. Epub 2014 May 17.
Heterocyclic amines (HCAs) which are produced in meats cooked at high temperature a risk factor for certain human cancers. This study evaluated the effect of enhancement on HCA formation in cooked pork loins. Three samples of pork loin were prepared including non-injected loin, 12% water-injected loin, and 12% salt/phosphate injected loin. The HCAs were identified in all samples: PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline), and DiMeIQx (2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline). Injection of salt/phosphate significantly reduced the level of PhIP by 42.7%, MeIQx by 79.0%, and DiMeIQx by 75.0%. Enhancement with water alone did not reduce HCA formation.
高温烹制肉类过程中产生的杂环胺（HCAs）是导致某些人类癌症的一个风险因素。本研究评估了增强处理对熟猪里脊肉中杂环胺形成的影响。制备了三个猪里脊肉样本，包括未注射的里脊肉、注射12%水的里脊肉和注射12%盐/磷酸盐的里脊肉。在所有样本中均鉴定出了杂环胺：PhIP（2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶）、MeIQx（2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉）和DiMeIQx（2-氨基-3,4,8-三甲基咪唑[4,5-f]喹喔啉）。注射盐/磷酸盐可使PhIP水平显著降低42.7%，MeIQx降低79.0%，DiMeIQx降低75.0%。仅用水增强处理并未减少杂环胺的形成。
