Abstract
The formation of heterocyclic amines (HCAs) during meat processing is a toxic and carcinogenic compound. The trend of ready-to-eat food, barbequed, roasted, and steamed meat processing, is becoming famous and popular in Pakistan. The analysis used was liquid chromatography equipped with a diode array detector. The results showed that in chargrilled fish meat samples, the highest amount of HCAs (47.9 ± 5.9 ng/ g), followed by fried fish (35.8 ± 5.9 ng/g), in roasted fish (HCAs 35.7 ± 4.3 ng/g), and steam roast fish (HCAs 19.9 ± 6.9 ng/g). HCAs’ high dietary intake was from chargrilled fish (0.47 to 120 ng/day/kg), which could significantly associate with increasing the chances of breast cancer and colorectal adenoma. The results of current research would help people working in the meat industry and food safety issues.
Presenters
Shahzad Zafar IqbalAssistant Professor, Applied Chemistry, Government College University Faisalabad, Punjab, Pakistan
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Heterocyclic Amines, Fish meat, Roasted, Chargrilled, Steamed, HPLC
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