Marinades may decrease cancer-forming compound on grilled meats

Source of Article:  http://members.ift.org/IFT/Pubs/Newsletters/weekly/nl_073008.htm

Outdoor cooking season is at its peak, and now there are even more reasons to marinade meats before grilling. New research published in the Journal of Food Science suggests that marinating meats may decrease the cancer-forming compounds called heterocyclic amines (HCA), which are produced during grilling, by more than 70 percent.

Researchers from Kansas State University tested three commercial spice-containing marinade blends (Caribbean, southwest, and herb) on round beef steaks. The steaks were marinated for one hour and then grilled at 400 degrees Fahrenheit.

 

 

Food scientists found that steaks marinated in the Caribbean blend produced the highest decrease in HCA content (88 percent), followed by the herb blend (72 percent) and then the southwest blend (57 percent).

“Commercial marinades offer spices and herbs which have antioxidants that help decrease the HCAs formed during grilling,” says J.S. Smith, principal researcher at Kansas State University. “The results from our study have a direct application since more consumers are interested in healthier cooking.”

For more information, see the abstract from the Journal of Food Science

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