Reduction of Heterocyclic Aromatic Amine Mutagens /carcinogens in Fried Beef Patties by Microwave Pretreatment

To investigate a method to reduce the amount of mutagenic/carcinogenic heterocyclic aromatic amines formed during frying of ground beef, we measured both the mutagenic activity in Salmonella strain TA98 and the amount of known heterocyclic amines by solid-phase extraction and HPLC. The beef patties received microwave treatment for various times before frying. Microwave pretreatment for 0, 1, 1.5, 2, or 3 min before frying at either 200°C or 250°C for 6 minutes per side reduced heterocyclic aromatic amine precursors (creatine, creatinine, amino acids, glucose), water, and fat up to 30%, in the patties and resulted in a decrease in mutagenic activity up to 95%. The sum of the four heterocyclic aromatic amines shown to be present, MeIQx, IQ, DiMeIQx, and PhIP, decreased 3to 9-fold compared to control, non-microwaved beef patties fried under identical conditions.