Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina

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• 作者：Gabriela Angelina Reartes^a ; Romina Daniela Di Paola Naranjo^b ; Aldo Renato Eynard^c ; Sonia Edith Mu&ntilde ; oz^c ; ^{smunoz@cmefcm.uncor.edu" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Cooking method ; Crust formation ; Meat type ; PhIP
• 刊名：Food and Chemical Toxicology
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：92
• 期：Complete
• 页码：88-93
• 全文大小：293 K

文摘

<dl class="listitem" id="list_ulist0010"><dt class="label">•dt><dd>

d="p0010">Traditional cooking methods or red meat from Argentina were characterized.

dd><dt class="label">•dt><dd>

d="p0015">Griddle cooking, rising 250 &deg;C, forms high concentrations of PhIP.

dd><dt class="label">•dt><dd>

d="p0020">Based on epidemiological studies, PhIP habitually consumed by the population is estimated.

dd><dt class="label">•dt><dd>

d="p0025">A microbiologically suitable &ldquo;healthy method&rdquo; to avoid HAAs formation is recommended.

dd>dl>