Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork

I. Berg, E. Övervik, Jan-Ake Gustafsson

Research output: Contribution to journalArticle

37 Scopus citations

Abstract

The effect of cooking time on mutagenic activity in crust, pan residue and smoke from pan-broiled pork patties was studied in the Ames Salmonella mutagenicity test system. The effect on mutagenicity of reheating the cooked patties and of keeping them warm was also studied. The meat was broiled at 200°C for various times between 2 and 10 min. Broiled meat was reheated up to 5 times at 200°C, each time to a centre temperature of 70°C. Reheating was also performed in a microwave oven for 2 min and in an electric oven at 200°C for 10 min. In addition, broiled patties were kept warm at 60°C in an incubator for up to 9 hr. The mutagenic activity increased rapidly in all fractions except the volatile phase over the first 6 min of cooking, after which time only a slight increase was seen. At cooking times below 4 min no mutagenic activity was detected in the smoke. Reheating or keeping the meat warm for up to 9 hr had very little effect on the mutagenic activity of the meat. Reversed-phase high-performance liquid chromatography mutagenicity profiles of the aerosol, crust and pan-residue extracts showed no major qualitative differences in samples cooked at different times. It is concluded that during pan broiling at 200°C the major part of the mutagenic activity is formed during the first 6 min of cooking. Reheating the meat or keeping it warm does not significantly affect the mutagenic activity. No major additional mutagens are formed during continued heating for up to 25 min.

Original languageEnglish (US)
Pages (from-to)421-426
Number of pages6
JournalFood and Chemical Toxicology
Volume28
Issue number6
DOIs
StatePublished - Jan 1 1990

ASJC Scopus subject areas

  • Food Science
  • Toxicology

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