Identification of Heterocyclic Amines in Indian Home Cooked and Commercially Available Meat FoodsRana Zaidi* and Pinki Rani Rawat
Department of Biochemistry, Faculty of Science, Jamia Hamdard University, New Delhi 110062, India
- *Corresponding Author:
- Rana Zaidi
Department of Biochemistry, Faculty of Science
Jamia Hamdard University, New Delhi 110062’ India
E-mail: [email protected]
Received date: July 22, 2011; Accepted date: August 29, 2011; Published date: September 19, 2011
Citation: Zaidi R, Rawat PR (2011) Identification of Heterocyclic Amines in Indian Home Cooked and Commercially Available Meat Foods. J Nutr Food Sci 1:107. doi:10.4172/2155-9600.1000107
Copyright: © 2011 Zaidi R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Some typical Indian cooked/fried meat dishes like kababs ,nuggets and industrially prepared meat foods were analysed for the content of two potentially carcinogenic heterocyclic amines PhIP and MeIQx .The total amount of PhIP and MeIQx detected was highest (325.83 ng / g)in fried fish whereas the total amount of PhIP and MeIQx detected was lowest in chicken nuggets (166.44 ng/g). Identification of these food mutagens was done by Gas Chromatography and Mass Spectrometry .The results of this study indicate that the content of heterocyclic amines in a particular dish may vary with origin. Methods of cooking meat should be suitably modified to minimise the risk of exposure to PhIP and MeIQx.