Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel

Mutat Res. 2002 Mar 25;515(1-2):189-95. doi: 10.1016/s1383-5718(01)00336-9.

Abstract

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%).

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Chromatography, High Pressure Liquid
  • Cooking*
  • Hot Temperature
  • Imidazoles / analysis*
  • Maillard Reaction
  • Muscles / chemistry*
  • Mutagenicity Tests
  • Mutagens / analysis*
  • Perciformes*
  • Quinolines / analysis*
  • Salmonella typhimurium / drug effects
  • Skin / chemistry*

Substances

  • Imidazoles
  • Mutagens
  • Quinolines
  • 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine
  • 2-amino-3,4-dimethylimidazo(4,5-f)quinoline