Effect of Lipid and Salt Contents on the Mutagenicity of Charcoal-Broiled Meats and Fishes

숯불구이시 육류의 지방질 및 소금 함량이 돌연변이 유발능에 미치는 영향

  • Park, Mi-Eun (Department of Food & Nutrition, Ewha Woman's University) ;
  • Lee, Su-Rae (Department of Food & Nutrition, Ewha Woman's University)
  • 박미은 (이화여자대학교 식품영양학과) ;
  • 이서래 (이화여자대학교 식품영양학과)
  • Published : 1989.06.01

Abstract

The effect of lipid content and saline seasoning on the mutagenicity during the charcoal-broiling Process of beef, Pork and fish samples was examined by Ames test using Salmonella typhimurium TA98 and TA100 strains. Chloroform; methanol(1:1) extract of broiled samples showed a higher sensitive response toward TA98 strain than TA100 strain, indicating a frameshift mutation. The three samples of low lipid content demonstrated a slightly higher mutagenic activity, and the beef and pork samples treated with 20% saline solution showed a remarkable reduction in mutagenicity than the untreated samples.

Keywords

mutagenicity;broiled meats & fishes;lipid & salt contents