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Mutagenesis 2004 19(6):431-439; doi:10.1093/mutage/geh053
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Mutagenesis vol. 19 no. 6 © UK Environmental Mutagen Society 2004; all rights reserved.

REVIEW

Prevention of mutagen formation in heated meats and model systems

Kiyomi Kikugawa1

School of Pharmacy, Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan

Abstract

Possible means for preventing mutagen formation in cooked meats and in heated model systems are described. One way to reduce mutagenicity in cooked meats is to control cooking temperature, time and method. Another way is to increase water content or to avoid loss of water in meats during cooking. Addition of an excessive amount of reducing sugars to meats before cooking is effective in minimizing mutagen formation, which may be due to suppression of generation of the pyrazine cation radical Maillard intermediate of heterocyclic amines. Addition of a small amount of ascorbate or erythorbate is also effective, which may be the result of scavenging the intermediary pyrazine cation radical.

1 Tel: +81 426 76 4503; Fax: +81 426 76 4508; Email: kikugawa{at}ps.toyaku.ac.jp


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