NDLI: Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties

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Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties

Content Provider	Semantic Scholar
Author	Britt, Caroline Gomaa, Enayat A. Gray, Judith I. Booren, Alden M.
Copyright Year	1998
Abstract	The effects of tart cherry tissue added at an 11.5% level on the oxidation of lipids in raw and cooked ground beef patties and on the formation of heterocyclic aromatic amines (HAAs) in the fried patties were investigated. Oxidation was significantly influenced by the addition of tissue from two varieties of tart cherries, Montmorency and Balaton. Thiobarbituric acid-reactive substances values for raw and cooked ground beef patties containing cherry tissue were significantly (p < 0.05) smaller than those for the control beef patties. Cholesterol oxidation was also influenced by the presence of cherry tissue. After 4 days of refrigerated storage, cholesterol oxides represented 5.2% of the total cholesterol content of cooked control beef patties and 2.0 and 1.7% of the total cholesterol in patties containing Montmorency and Balaton cherry tissue, respectively. The formation of mutagenic/carcinogenic HAAs during frying of the patties was inhibited by components in the cherry tissue. The concentrations of 2-a...
Starting Page	4891
Ending Page	4897
Page Count	7
File Format	PDF HTM / HTML
DOI	10.1021/jf980233y
Alternate Webpage(s)	http://www.advancedproteins.com/media/uploads/Documents/influence_of_cherry_tissue.pdf
Alternate Webpage(s)	https://doi.org/10.1021/jf980233y
Volume Number	46
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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