Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.
Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.
复制标题
熟食中形成诱变剂。
DOI：
10.1016/0304-3835(82)90059-3
复制
发表时间：
1982
期刊：
影响因子：
9.7
通讯作者：
Weisburger,JH
中科院分区：
文献类型：
--
作者：
Wang,YY;Vuolo,LL;Spingarn,NE;Weisburger,JH
烹饪牛肉饼会产生可被鼠伤寒沙门氏菌ta98检测到的诱变剂，并伴有代谢激活。添加大豆浓缩蛋白（SPC）油炸牛肉时，致突变活性降低。诱变性的降低发生在烹调过程中。相比之下，油炸牛肉汉堡具有较高的诱变活性，而同样油炸的大豆汉堡具有较低的诱变活性。体积效应是SPC降低致突变性的部分原因。SPC中天然存在的抗氧化剂，如绿原酸，也起作用。此外，一种常用的抗氧化剂，丁基羟基茴香醚（BHA），已被发现能有效地降低炸牛肉的致突变性。因此，在牛肉饼中添加SPC或BHA可以提供一种减少牛肉油炸过程中诱变剂形成的实用方法。
Cooking beef patties results in the formation of mutagens detectable bySalmonella typhimuriumTA98 with metabolic activation. Decreased mutagenic activity results when frying beef with added soy protein concentrates (SPC). The reduction in mutagenicity takes place during the cooking process. Whereas fried beef hamburgers show high mutagenic activity, by comparison, similarly fried soy-hamburgers have much less mutagenic activity. Volumetric effects are responsible partly for the reduction of mutagenicity by SPC. Naturally occurring antioxidants in SPC, such as chlorogenic acid, also play a role. Also, a commonly used antioxidant, butylated hydroxyanisole (BHA), has been found effective in reducing the mutagenicity of fried beef. Thus, the addition of SPC or BHA in beef patties may provide a practical way of reducing mutagen formation during frying of beef.