Effects of Traditional Chinese Cooking Methods on Formation of Heterocyclic Aromatic Amines in Lamb Patties

다국어 초록 (Multilingual Abstract)

Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) areformed in muscle-based foods under different cookingmethods. HAAs (9 varieties) in lamb patties cooked usingtraditional Chinese cooking methods (roasting, frying, panfrying,and stewing in seasonings) were investigated. Thetotal HAAs contents in roasted, fried, pan-fried, and stewedpatties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAsincreased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominantHAAs in deep roasted and fried samples, while 1-methyl-9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b]indole (Norharman) were the main HAAs in pan-fried andstewed samples. Types and contents of HAAs formed atdifferent cooking times using different methods are unique.
Stewing in seasoning generated a higher HAAs contentthan the high-temperature cooking methods roasting,frying, and pan-frying.

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