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Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
Sveriges lantbruksuniversitet.ORCID iD: 0000-0003-2450-066X
Lunds universitet.
Sveriges lantbruksuniversitet.
Sveriges lantbruksuniversitet.
2005 (English)In: Food Quality and Preference, ISSN 0950-3293, Vol. 16, no 2, 91-101 p.Article in journal (Refereed) Published
Abstract [en]

A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN- allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 +/- 402 ng (mean SD) compared to 35 +/- 60 ng/month for consumers who preferred the RN(-)Irn(+), chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN- allele at an initial pan temperature of 200 degreesC instead of 160 degreesC; 4.13 compared to 0.18 ng/g cooked meat. (C) 2004 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2005. Vol. 16, no 2, 91-101 p.
Keyword [en]
heterocyclic amines, pig meat, frying, questionnaire, intake
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-13762DOI: 10.1016/j.foodqual.2004.02.003ISI: 000225649100001OAI: oai:DiVA.org:hkr-13762DiVA: diva2:799784
Available from: 2015-03-31 Created: 2015-03-31 Last updated: 2015-12-20Bibliographically approved

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Olsson, Viktoria
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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
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