Heterocyclic amines in fresh and processed meat products

Heterocyclic amines (HCAs), potent mutagens/carcinogens, are pyrolysis products formed during the cooking of meat and fish. Processed meats (bratwurst, fresh pork sausage, Italian sausage, and light smoked sausage) were evaluated for heterocyclic amine content. Eye round steak and ground beef with two fat levels (5 and 15%) also were evaluated. Meat samples fried at 150, 190, and 230 degrees C or grilled at 200 and 240 degrees C were analyzed by HPLC using ultraviolet and fluorescence detection. Both the interior and external surfaces of the patties were evaluated. The crust of the Italian sausage showed the highest level of heterocyclic amine 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (3.44 ng/g), whereas that of smoked sausage showed the highest; levels of 2-aminomethyl-6-phenylimidazo[4,5-b]pyridine (5.83 ng/g), 1-methyl-9H-pyrido[3,4-b]indole(10.6 ng/g), and 9H-pyrido[3,4-b]-indole (2.51 ng/g). The 5% fat beef patties showed higher HCB content than the 15% fat beef patties.