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Kan marinering av kött reducera uppkomsten av heterocykliska aminer vid tillagning?: En litteraturstudie
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [sv]

Bakgrund: Över 20 mutagena ämnen har detekterats i tillagade livsmedel. Till dessa räknas heterocykliska aminer. Studier har visat att dessa aminer kan orsaka mutationer och därmed öka risken för att utveckla cancer. Heterocykliska aminer bildas under tillagning av kött i höga temperaturer genom Maillardreaktionen.

Syfte: Syftet med denna litteraturstudie var att se om marinering med öl, vin eller örtkryddor kan minska bildningen av heterocykliska aminer vid tillagning av kött.

Metod: Denna studie är en litteraturstudie med ett urval av artiklar från databaserna PubMed och Web of Science. Totalt inkluderades 6 artiklar varav 3 artiklar studerade marinering med öl/vin och 3 studerade marinering med örtkryddor och örtextrakt.

Resultat: Samtliga studier som undersöktes visade att marinering har en reducerande effekt på mängden heterocykliska aminer som bildas vid tillagning. Den mest troliga hypotesen om mekanismen är att effekten beror på den antioxidativa förmågan hos marinaderna. Ett exempel är en marinad med kombinationen gurkmeja och citrongräs som reducerade koncentrationen heterocykliska aminer med 94,8%.

Slutsats: Marinering med öl, vin eller örtkryddor visades effektivt reducera mängden heterocykliska aminer. Stora reducerande effekter detekterades i marinader med gurkmeja, citrongräs, ingefära och mörk lager. Mer forskning behövs för att fastställa om reduktionen är kopplad till den antioxidativa effekten hos marinaderna

Abstract [en]

Background: Over 20 different mutagenic substances has been detected in cooked food. These include heterocyclic amines. Studies have shown that these amines can create mutations and increase the risk of developing cancer. Heterocyclic amines are formed in meat during the Maillard reaction which occours at high temperature cooking.

Aim: The aim of this study was to investigate if the effect of marinating with beer, wine and herbs/spices can reduce the formation of heterocyclic amines found in cooked meat.

Method: This study is a literature study with a selection of articles from databases PubMed and Web of Science. Six articles were included in this study. 3 articles involved marinade with beer/wine and 3 articles involved marinade with herbs/spices and extract.

Results: All studies examined showed that marinating has a reducing effect on the concentration of heterocyclic amines formed during cooking. The most credible hypothesis of the mechanism is that the effect depends on the antioxidativ capacity of the marinades. For example one marinade with the combination of turmeric and lemon grass reduced the concentration of heterocyclic amines by 94,8%.

Conclusion: Marinades containing beer, wine or herbs/spices was shown to effectively reduce the amount of heterocyclic amines. Great reducing effects were found using turmeric, lemon grass, ginger and black beer. More scientific research is needed to determine if the reduction is linked to the antioxidant effect in marinades.

Place, publisher, year, edition, pages
2019. , p. 28
Keywords [en]
Heterocyclic amines, meat, cooking process, marinade, food, food process, health, aromatic, spices, herbs, beer, wine
Keywords [sv]
Heterocykliska aminer, kött, tillagning, marinering, mat, livsmedel, hälsa, arom, kryddor, örter, vin, öl
National Category
Health Sciences Food Science Chemical Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-85844OAI: oai:DiVA.org:lnu-85844DiVA, id: diva2:1330041
Subject / course
Biomedical Sciences
Educational program
Health Science Programme with Specialisation in Bio Sciences, 180 credits
Supervisors
Examiners
Available from: 2019-06-25 Created: 2019-06-25 Last updated: 2019-06-25Bibliographically approved

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