Heterocyclic Aromatic Amines Formation in Grilled Fatty Fish
نویسندگان
چکیده
The consumption of fish provides utilization of proteins of high biological value, certain minerals, and vitamins. Additionally, fish and fish oil are rich sources of omega-3 fatty acids. Sardine (Sardina pilchardus) and salmon (Salmo salar) are fish species rich in omega-3 PUFAs. On the other hand, fish is usually cooked in different ways before consumption and heat treatment can lead to undesirable modifications, such as the loss of nutritional value and formation of undesirable mutagenic and carcinogenic compounds such as heterocyclic aromatic amines (HAAs).
منابع مشابه
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.
The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8 trimethylimidazo[4,5-f]quinoxaline (4,8-D...
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