Effect of lipid and salt contents on the mutagenicity of charcoal-broiled meats and fishes
1989
Park, M.E. | Lee, S.R. (Ewha Woman's Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
The effect of lipid content and saline seasoning on the mutagenicity during the charcoal-broiling process of beef, pork and fish samples was examined by Ames test using Salmonella typhimurium TA98 and TA100 strains. Chloroform: methanol (1:1) extract of broiled samples showed a higher sensitive response toward TA98 strain than TA100 strain, indicating a frameshift mutation. The three samples of low lipid content demonstrated a slightly higher mutagenic activity, and the beef and pork samples treated with 20 % saline solution showed a remarkable reduction in mutagenicity than the untreated samples
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