Data
      

The control samples uncooked mass ranges from 17-19 g and the cooked mass ranges from 5.7-5.9 g.  The control samples were cooked down 30.2-34.7% of the original mass.  The PhIP levels in the control samples ranged from 121.0 - 232.1 ng/g.  The brown sugar samples uncooked mass ranges from 15.2-15.7 g and the cooked mass ranges from 6.5-6.8 g.  The brown sugar samples were cooked down 42.7-44.4% of the original mass.  The PhIP levels in the brown sugar samples ranged from 4.075-8.193 ng/g. The salt water samples uncooked mass ranges from 15.8-17.6 g and the cooked mass ranges from 5.2-5.9 g.  The salt water samples were cooked down 30.8-36.1% of the original mass.  The PhIP levels in the salt water samples ranged from 20.06-75.47 ng/g.  The soy sauce samples uncooked mass ranges from 13.5-15.7 g and the cooked mass ranges from 5.1-8.0 g.  The soy sauce samples were cooked down 37.8-53.0% of the original mass.  The PhIP levels in the soy sauce samples ranged from 5.741-648.9 ng/g.  The olive oil samples uncooked mass ranges from 16.4-18.3 g and the cooked mass ranges from 5.7-6.4 g.  The olive oil samples were cooked down 31.2-36.0% of the original mass.  The PhIP levels in the olive oil samples ranged from 57.49-277.4 ng/g.  The lemon juice samples uncooked mass ranges from 17.7-19.2 g and the cooked mass ranges from 6.1-8.5 g.  The lemon juice samples were cooked down 34.5-44.3% of the original mass.  The PhIP levels in the lemon juice samples ranged from 2.695 – 4.945 ng/g.

Uncooked chicken samples ranged in mass from 13.5 g - 19.2 g.  The cooked samples ranged from 5.1 g - 8.5 g.  The percent weight loss ranged from 47.0 -69.8.  The PhIP concentration ranged from 2.695 ng/g - 648.9 ng/g.

 

 

 

 

            
  
 
 

DECREASING CARCINOGENS IN GRILLED CHICKEN