TY - JOUR
T1 - Influence of frying fat on mutagenic activity in lean pork meat
AU - Nilsson, Lena
AU - Övervik, Eva
AU - Fredholm, Lillemor
AU - Levin, Östen
AU - Nord, Carl Erik
AU - Gustafsson, Jan Åke
N1 - Funding Information:
For excellent technical assistance Ms. L. Arvidsson-Boij, Ms. L. Ottowa and Ms. C. Thulin are gratefully acknowledged. This investigation was supported by a grant from The Bank of Sweden Tercentary Foundation. Two of us (Lena Nilsson and Eva Overvik) are grateful to the Ekhaga Foundation for fellowships.
Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.
PY - 1986
Y1 - 1986
N2 - Mutagenic activity in lean pork meat fried at two different pan temperatures, 200°C and 250°C, with or without the addition of fat, was measured in Ames' Salmonella test on strain TA98. 9 different fats with varying chemical composition were tested. All fried meat samples were shown to be mutagenic. At the frying temperature of 200°C differences between meat samples fried in different fats or without fat, respectively, were small. All meat samples fried at 250°C were considerably more mutagenic than the samples fried at 200°C. At 250°C, the addition of fat caused a significant rise in mutagenic activity. We believe this is mainly an effect of more efficient heat transfer from the bottom of the frying-pan to the meat samples, although other factors may also contribute.
AB - Mutagenic activity in lean pork meat fried at two different pan temperatures, 200°C and 250°C, with or without the addition of fat, was measured in Ames' Salmonella test on strain TA98. 9 different fats with varying chemical composition were tested. All fried meat samples were shown to be mutagenic. At the frying temperature of 200°C differences between meat samples fried in different fats or without fat, respectively, were small. All meat samples fried at 250°C were considerably more mutagenic than the samples fried at 200°C. At 250°C, the addition of fat caused a significant rise in mutagenic activity. We believe this is mainly an effect of more efficient heat transfer from the bottom of the frying-pan to the meat samples, although other factors may also contribute.
UR - https://www.scopus.com/pages/publications/0022489759
UR - https://www.scopus.com/inward/citedby.url?scp=0022489759&partnerID=8YFLogxK
U2 - 10.1016/0165-1218(86)90043-1
DO - 10.1016/0165-1218(86)90043-1
M3 - Article
C2 - 3528833
AN - SCOPUS:0022489759
SN - 0165-1218
VL - 171
SP - 115
EP - 121
JO - Mutation Research/Genetic Toxicology
JF - Mutation Research/Genetic Toxicology
IS - 2-3
ER -