Journal of Nutrition & Food Sciences
Open Access

Abstract

Identification of Heterocyclic Amines in Indian Home Cooked and Commercially Available Meat Foods

Rana Zaidi and Pinki Rani Rawat

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.