Study On The Mutagenicity Of Traditional Cured And Fermented Animal Food

Sausage,cured meat,pickled chicken claw and pressed salted duck were the four traditional daily edible animal foods by curing and fermenting in ChongQing areas.Their mutagenicity was studied to decide whether these samples possessed potential mutagenicity in this paper.How was the degree of mutagenicity.What was the substance basis and influential factor of causing mutagenicity.Processing samples by some routine cooking methods to decide whether these ways had effect on their potential mutagenicity or not.The results indicated:1.Extracted samples with distilled water,methanol,methylene chloride,petroleum benzin,and methanol-chloroform(1:1),respectively.Results indicated that methanol-chloroform(1:1)was the best solvent.The residue level of five solvents had no effect on experimental results after rotary evaporation.2.Results of micronucleus test in Vicia faba root tip cells indicated:four of the selected samples had different degrees of mutagenicity,their micronuclear rates had extremely significant difference (P＜0.01)as compared with negative control,all of the micronuclei index number more than 2.3.The contents of histidine in pickled chicken claw,sausage and pressed salted duck samples were 50.00mg/kg,249.61 mg/kg and 76.93 mg/kg,respectively.Results of Ames test with samples and histidine standard preparation indicated that the histidine in samples had no effect on experimental results.4.The relative revertants of TA97,TA100,TA102 strains induced by extract from pickled chicken claw increased to certain extent,but all were no more than 2 times that of the control group.When dosages were 150mg/plate,200mg/plate,the relative revertants of TA98 strain(a frame-shift mutagen)were 2.33,2.05 times that of the control group,which indicated the extract from pickled chicken claw may have frame-shift mutagenicity.The relative revertants of TA97,TA100,TA102 strains induced by extract from sausage increased to certain extent,but all were no more than 2 times that of the control group.When dosages were 20mg/plate,30mg/plate,40mg/plate,50mg/plate,the relative revertants of TA98 strain were 3.55,5.36,5.59,3.77 times that of the control group,respectively.Results indicated the extract from sausage may have frame-shift mutagenicity.The relative revertants of TA97,TA102 strains induced by extract from pressed salted duck increased to certain extent,but all were no more than 2 times that of the control group.When dosages were 50mg/plate,100mg/plate,150mg/plate,200mg/plate,the relative revertants of TA98 strain were 2.41,2.73,3.46,2.12 times that of the control group,respectively.When dosage was 200mg/plate,the relative revertants of TA100 strain was 2.22 times that of the control group. Results indicated that pressed salted duck may have frame shift and base pair replacement mutagenicity.5.Processed sausage sample by microwave heating.The mutagenicity did not increase as compared with negative control within 1 minutes,but increase with the prolongation of microwave heating time after 1 minutes.Microwave heating had no effect on mutagenicity of pressed salted duck.The mutagenicity decreased slightly with the prolongation of microwave heating time as compared with negative control,but differences were not significant(P＞0.05).Vapor heating could decrease the mutagenicity of sausage to certain extent,but differences were not significant.The mutagenicity increased in the beginning,the differences were significant as compared with negative control(p<＜0.05);but the mutagenicity decreased with the prolongation of heating time,the differences were not significant as compared with negative control (p＞0.05).Two cases did not reach extremely significant level.Boiling could decrease the mutagenicity of sausage sample.The effect would decrease gradually as the prolongation of boiling time after a certain minutes.Boiling had no effect on the mutagenicity of pressed salted duck..Fried with first-class rapeseed oil and lard could increase the mutagenicity of sausage and pressed salted duck.Fried with second-class rapeseed oil could increase the mutagenicity of sausage and pressed salted duck.But the mutagenicity of sausage decreased gradually with the prolongation of frying time,while the mutagenicity of pressed salted duck increased gradually after a certain time.6.The content ranges of nitrite,nitrate,secondary amine of pickled chicken claw,sausage and pressed salted duck were 0.84-5.85mg/kg,3.06-7.58 mg/kg,1.28-2.33g/kg respectively,which were within the limitation of state hygienic standard.Benzo(a)pyrene was not detected in these three samples.The content ranges of nitrosamine, arsenic,cadmium,lead were 0.40-1.31μg/kg,7.00-8.42μg/kg,0.38-0.72 mg/kg,1.98-3.98 mg/kg. Nitrosamine,arsenic and cadmium were within the limitation of state hygienic standard.The contents of lead in these samples were 9.10,8.90 and 18.90 times higher than state standard limitation,respectively.7.The sodium nitrite was not mutagenic in the range of 5mg/L-200 mg/L.The content of sodium nitrite in pickled chicken claw,sausage and pressed salted duck was not mutagenic.Diethylamine hydrochloride was not mutagenic in the range of 20mg/L-500 mg/L.The content of diethylamine hydrochloride in these three samples was not mutagenic.Arsenic was mutagenic when its concentration reached 0.30 mg/L.The contents of arsenic in pickled chicken claw,sausage and pressed salted duck samples were under mutagenic action level.Cadmium was mutagenic when its concentration reached 0.30 mg/L.The contents of cadmium in these three samples already reached mutagenic action level.Lead was mutagenic when its concentration reached 0.55mg/L.The contents of lead in these three samples already reached mutagenic action level.Dimethyl nitrosamine was mutagenic when its concentration reached 50.00μg/L.The contents of dimethyl nitrosamine in pickled chicken claw,sausage and pressed salted duck had no effect on genotoxicity.