Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

Abstract

Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. The sumac usage caused a reduction in pH (p < 0.01), cooking loss (p < 0.05), lipid oxidation level (TBARS, p < 0.01), and total HAA amount (p < 0.05) of the samples. In addition, increasing the cooking temperature significantly decreased the pH value (p < 0.01) and increased the cooking loss (p < 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation.

Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L)

“…Of course, both the decrease in moisture and the added sumac content could be responsible for the observed increase in fat, protein and ash. Furthermore, the addition of sumac significantly reduced the pH values of the samples ( p < 0.01), as also suggested by Savas et al [ 25 ]. This could be related to the acidic structure of the sumac fruit containing malic, citric and fumaric acids, all organic acids that could lower the pH of the meat [ 13 , 32 ].…”

“…In particular, TH samples had higher scores for flavour (7.00) and taste (7.25) compared to CH samples 5.00 and 5.25, respectively. This could be due to the presence of Rhus which favours a greater perception of flavour and taste, thanks to the presence of several components that contribute positively to the acceptability of the product [ 20 , 25 ]. The colour attribute was also more appreciated in the TH samples (7.25 vs 6.75), as a possible consequence of the richness of sumac in phenolic components, tannins, flavonoids which are also responsible for the pigmentation of foods [ 20 ].…”

“…The method suggested by Savaş et al [ 25 ] was used to determine the total phenolic content and antioxidant capacity of the CH and TH samples. An aliquot of meat (25 g) was added with 75 mL of methanol and distilled water (CH 3 OH:H 2 O; 80: 20, v/v) and homogenized for 60 s using an IKA T25 digital Ultra-Turrax (IKA®-Werke GmbH & Co. KG, Staufen, Germany).…”

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

“…In recent years, several studies have been conducted to estimate the HAAs content in various foodstuffs and the reduction effect of many substances' usage on the amount of formed HAAs (OZ, 2011; Oz et al ., 2015; Oz et al ., 2021; Bingol et al ., 2022; Fencioglu et al ., 2022; Savaş et al ., 2023). Two main reasons for this scientific interest exist.…”

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

“…In this context, the impacts of several spices on HAA generation have been investigated. The number of studies with various spice additions is quite high in the literature [27][28][29][30]. On the other hand, as far as we know, there is just a single study in the literature investigating the impact of cumin on the generation of HAAs [31].…”