The effect grilling may have on the carcinogens compound levels of various fish

Abstract

The aim of this study was to investigate the presence of heterocyclic amines in both red and white fish meat after the exposure to different temperatures at different time intervals. The yellowfin tuna loin and the cod was chosen in order to get a good representation of results, based on its high yearly consummation rate. The main heterocyclic amines in our study were the thermic HCA´s MeIQx, 4,8-DiMelQx and PhIP, and the pyrolytic amines harman and norharman. For our experiment to be successfully contributable to the literature, we had to compile a comprehensive assembling of literature. There was a vast array of literature on the topic of heterocyclic amine formation in cooking of red meat and white meat, but considerably less about fish. Our aim was therefore to contribute to the comparative evaluation of white and red fish meat to the already existing articles on the topic. Our measurements of the composition of the previously mentioned thermic and pyrolytic amines were conducted through a serious of several steps. We used the fish exposed to the various temperatures and time intervals to ascertain the presence of HCA’s. The LC-MS/MS technique was used to finalize our series of experiments. This comprehensive analytical method allowed us to merge the capacities of the liquid chromatography to separate our solutions and the abilities of the mass spectrometry to analyse our data.