Abstract：
:Cooking beef patties results in the formation of mutagens detectable by Salmonella typhimurium TA98 with metabolic activation. Decreased mutagenic activity results when frying beef with added soy protein concentrates (SPC). The reduction in mutagenicity takes place during the cooking process. Whereas fried beef hamburgers show high mutagenic activity, by comparison, similarly fried soy-hamburgers have much less mutagenic activity. Volumetric effects are responsible partly for the reduction on mutagenicity by SPC. Naturally occurring antioxidants in SPC, such as chlorogenic acid, also play a role. Also, a commonly used antioxidant, butylated hydroxyanisole (BHA), has been found effective in reducing the mutagenicity of fried beef. Thus, the addition of SPC or BHA in beef patties may provide a practical way of reducing mutagen formation during frying of beef.
journal_name
Cancer Lettjournal_title
Cancer lettersauthors
Wang YY,Vuolo LL,Spingarn NE,Weisburger JHdoi
10.1016/0304-3835(82)90059-3subject
Has Abstractpub_date
1982-07-01 00:00:00pages
179-89issue
2eissn
0304-3835issn
1872-7980pii
0304-3835(82)90059-3journal_volume
16pub_type
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