No abstract

Kavurma is a traditional coarsely diced and cooked meat product in Turkey. Heterocyclic aromatic amines (HCAs), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were determined. Varying levels of 2-amino-3-methylimidazo [4,5-f]quinoline (IQ) (up to 0.07 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 15.60 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.10 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.36 ng/g) were detected in commercially cooked kavurma, whereas 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5 -f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9Hpyrido[2,3-b]indole (MeAαC) were not detected in any of the analyzed samples. Total HCA amounts in kavurma cooked in steam and copper cauldron were 16.01 and 12.56 ng/g, respectively. PRACTICAL APPLICATIONSHeterocyclic aromatic amines (HCAs) are compounds that are formed naturally during cooking of proteinaceous foods such as meat. Epidemiologic studies have shown that most HCAs are highly mutagenic and almost all of them are also carcinogenic. Therefore, determination of the HCA content in cooked meat is very important to estimation of daily HCAs intake and furthermore to evaluate the relationship between nutrition and cancer. In this respect, kavurma is a commonly consumed meat dish in Turkey and this study provides valuable data that will help estimation of daily HCA intake and exposure.

The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant effect (P > 0.05) on water content, pH, thiobarbituric acid reactive substance, L*, a* and b* values and cooking loss of the samples, while cooking temperatures had a significant effect (P < 0.01) on these parameters except for pH value. While 4,8-DiMeIQx and MeAαC could not be detected, varying amounts of IQx (up to 0.53 ng/g), IQ (up to 0.18 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (up to 0.56 ng/g), 7,8-DiMeIQx (up to 0.19 ng/g), PhIP (up to 2.61 ng/g) and AαC (up to 0.58 ng/g) were detected. Total HCA content ranged between 0.10 and 4.49 ng/g. Up to 0.1% CLA reduced the total HCA amount at all cooking temperatures. PRACTICAL APPLICATIONSConjugated linoleic acid (CLA) is a bioactive compound that is found naturally in foods from ruminant. There is limited information about the direct addition of CLA to meat in the literature. In addition, to the best of our knowledge, there are no reports on the effect of CLA on some quality properties of beef chop and the formation of heterocyclic aromatic amines. Therefore, in the present study, we aim to explore the effects of CLA usage on these parameters.