Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

Abstract

The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

Graphical Abstract

Keywords:

• heterocyclic aromatic amines
• charcoal-grilled pork
• beer
• marinades
• mitigation
• cooked meat carcinogens

Additional information

Funding

Olga Viegas is thankful to QREN for her PostDoc Grant [grant number NORTE-07-0124-FEDER-000069]. This work received financial support from the European Union (FEDER funds through COMPETE) and National Funds (FCT, Fundação para a Ciência e Tecnologia) through project number Pest-C/EQB/LA0006/2013. The work also received financial support from the European Union (FEDER funds) under the framework of QREN through project number NORTE-07-0124-FEDER-000069. To all financing sources the authors are greatly indebted.