Vpliv oscilacije temperature v pečici med termično obdelavo mesa na nastanek 2-amino-1-metil-6-fenilimidazo[4,5-b]piridina

Briški Javor, Tadej (author), Polak, Tomaž (mentor)

Heterociklični aromatski amini (HCA), spojine z visokim potencialom za nastanek raka, nastajajo med termično obdelavo rdečega mesa, rib in perutnine. Namen naloge je bilo ovrednotiti, kako oscilacija temperature vpliva na tvorbo 2-amino-1-metil-6-fenilimidazo[4,5-b]piridina (PhIP). S tem smo odprli novo področje raziskav v okviru vpliva temperature na nastanek HCA, poleg tega smo določali tudi uporabnost avtomatizirane ekstrakcije s trdno fazo (SPE) SmartPrep®. Za poskus smo pripravili dve seriji vzorcev, svinjske zrezke in mleto svinjsko meso. Te smo toplotno obdelali pri prednastavljeni temperaturi 200 °C, 40 min in različnih oscilacijah temperature (1,2–11,5 °C). Vzorci so v povprečju vsebovali 10,55 μg/kg PhIP in 4,98 μg/kg 2-amino-3,8-dimetil-imidazo[4,5-f]-kinoksalina (MeIQx). Oscilacija temperature je statistično značilno vplivala na nastanek PhIP, njegova vsebnost je premosorazmerno (R2 = 0,846) naraščala z višanjem oscilacije. Sklepamo, da je vpliv oscilacije povezan z doseganjem višjih maksimalnih temperatur. Čeprav je oscilacija temperature statistično značilno vplivala tudi na vsebnost MeIQx, vsebnost v tem primeru ni naraščala z višjimi oscilacijami. Z uporabo temperaturno reguliranih pečic (majhna oscilacija nastavljene temperature) lahko v prehrani zmanjšamo vnos potencialno rakotvornih komponent, kot je npr. PhIP. Glede na dobljene rezultate je avtomatiziran SPE Smartprep® uporaben za določanje PhIP, manj primeren pa za določanje MeIQx.

• Language: Slovenian
• Keywords: meso, svinjsko meso, toplotna obdelava, oscilacija temperature, heterociklični aromatski amini, PhIP
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [T. Briški Javor]
• Year: 2018
• PID: 20.500.12556/RUL-105823
• UDC: 637.5ʼ64:641.526.2:547.554
• COBISS.SI-ID: 5009784
• Publication date in RUL: 19.12.2018

Secondary language

• Language: English
• Title: The effect of temperature oscillation in the oven during thermal treatment of meat on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine

Abstract

Heterocyclic aromatic amines, substances with high potential to cause cancer, are mainly produced during thermal treatment of red meat, fish and poultry. The focus of this research was to evaluate the effect of temperature oscillation on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]piridine (PhIP) and introduced a new research topic on the effect of temperature in this regard. In addition, we evaluated the application of the automatized solid phase extraction (SPE) SmartPrep®. We prepared 2 series of samples, pork steaks and minced meat, which we roasted on 200 °C for 40 minutes and at different temperature oscillations (1,2–11,5 °C). On average samples contained 10,55 μg/kg PhIP and 4,98 μg/kg 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx). Oscillation had a statistically significant effect on the content of PhIP, which rose (R2 = 0,846) with higher oscillations. This effect is most likely the result of higher maximum temperatures at higher oscillations. Although temperature oscillation also had a significant effect on the content of MeIQx, it didnt rise with higher oscillations. The application of temperature regulated ovens (low temperature oscillations) may signifficantly reduce the intake of potentionally carcinongenic substances, such as PhIP. According to our results the automatized SPE SmartPrep® is useful in the analysis of PhIP content and not suitable for that of MeIQx.

• Keywords: meat, pork, thermal treatment, temperature oscillation, heterocyclic aromatic amines, PhIP