Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere s...

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Autores: García Lomillo, Javier, Viegas, Olga, González San José, Mª Luisa, Ferreira, Isabel M.P.L.V.O.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/4305
Acceso en línea:http://hdl.handle.net/10259/4305
Access Level:acceso abierto
Palabra clave:Polycyclic aromatic hydrocarbons
Heterocyclic aromatic amines
Red wine pomace
Beef patties
Food
Alimentos
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spelling Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef pattiesGarcía Lomillo, JavierViegas, OlgaGonzález San José, Mª LuisaFerreira, Isabel M.P.L.V.O.Polycyclic aromatic hydrocarbonsHeterocyclic aromatic aminesRed wine pomaceBeef pattiesFoodAlimentosPolycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecued beef patties. In general, the levels of PAHs and HAs quantified were low. The storage (9 days) promoted higher formation of PAHs in control patties without increase of HAs. RWPS patties cooked at preparation day presented higher levels of PAHs and HAs than control. Nevertheless, RWPS patties cooked after storage presented lower levels of PAHs and HAs than control. ABTS assay pointed out that higher radical scavenging activity may be related to with lower PAHs or HAs formation. In conclusion, RWPS can be an interesting ingredient to inhibit the formation of cooking carcinogens in barbecued patties stored at high-oxygen atmosphere.Autonomous Government of Castilla y León through the research project BU282U13 and from project NORTE-01-0145-FEDER-000011 – Qualidade e Segurança Alimentar — uma abordagem (nano) tecnológica.Elsevier201720182017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/4305reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésMeat Science. 2017, V. 125, p. 10–15http://dx.doi.org/10.1016/j.meatsci.2016.11.009Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/43052026-05-28T07:56:11Z
dc.title.none.fl_str_mv Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
title Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
spellingShingle Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
García Lomillo, Javier
Polycyclic aromatic hydrocarbons
Heterocyclic aromatic amines
Red wine pomace
Beef patties
Food
Alimentos
title_short Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
title_full Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
title_fullStr Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
title_full_unstemmed Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
title_sort Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
dc.creator.none.fl_str_mv García Lomillo, Javier
Viegas, Olga
González San José, Mª Luisa
Ferreira, Isabel M.P.L.V.O.
author García Lomillo, Javier
author_facet García Lomillo, Javier
Viegas, Olga
González San José, Mª Luisa
Ferreira, Isabel M.P.L.V.O.
author_role author
author2 Viegas, Olga
González San José, Mª Luisa
Ferreira, Isabel M.P.L.V.O.
author2_role author
author
author
dc.subject.none.fl_str_mv Polycyclic aromatic hydrocarbons
Heterocyclic aromatic amines
Red wine pomace
Beef patties
Food
Alimentos
topic Polycyclic aromatic hydrocarbons
Heterocyclic aromatic amines
Red wine pomace
Beef patties
Food
Alimentos
description Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecued beef patties. In general, the levels of PAHs and HAs quantified were low. The storage (9 days) promoted higher formation of PAHs in control patties without increase of HAs. RWPS patties cooked at preparation day presented higher levels of PAHs and HAs than control. Nevertheless, RWPS patties cooked after storage presented lower levels of PAHs and HAs than control. ABTS assay pointed out that higher radical scavenging activity may be related to with lower PAHs or HAs formation. In conclusion, RWPS can be an interesting ingredient to inhibit the formation of cooking carcinogens in barbecued patties stored at high-oxygen atmosphere.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/4305
url http://hdl.handle.net/10259/4305
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Meat Science. 2017, V. 125, p. 10–15
http://dx.doi.org/10.1016/j.meatsci.2016.11.009
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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