Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat

Abstract

Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during cooking of proteinaceous food such as meat and fish. In the present study, the effect of seven cooking methods (boiling, grilling, pan-frying without fat or oil, pan-frying with oil, deep fat frying, oven and microwave) on the formation of HCAs in goose breast and leg meats was evaluated. Varying levels of 2-amino-3-methylimidazo [4,5-f] PRACTICAL APPLICATIONSHeterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during cooking of meat and fish. Due to the fact that the formation of HCAs is related to the cooking methods, the HCAs formation as affected by various cooking methods has to be investigated. Determination of HCA amounts in different meats is very important to get a database and evaluate the relationship between nutrition and health. To date, more than 30 reports on HCAs content in poultry such as chicken, turkey and duck have been published. However, to the best of our knowledge, the HCA content in goose meat has not been investigated in the literature. The present study was therefore undertaken in an attempt to investigate the effects of different cooking methods on the formation of HCAs in goose breast and leg meats.

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

“…On the other hand, IQx was detected by Chen and Yang () in chicken fried at 200°C for 10 min up to 0.17 ng/g, and by Chiu et al () in chicken fried at 100 to 200°C for 5 to 15 min up to 0.51 ng/g levels. Similarly, Oz et al () determined IQx in goose breast cooked with hot plate and microwave and the levels were 0.05 and 0.07 ng/g, respectively, and detected as 0.08 ng/g in microwaved leg meat.…”

“…On the other hand, MeIQ was determined by Murkovic et al () as 0.9 ng/g in turkey meat fried at 140°C for 20 min, by Warzecha et al () as 2.3 ng/g in turkey meat roasted at 160°C for 60 min and they detected it in turkey meat fried at 190 to 200°C for 30 min, but could not determine its actual amount. Oz et al () determined the MeIQ contents of goose breast cooked on hot plate, pan‐fried without oil and cooked in microwave as 0.21 ng/g, 0.14 ng/g, and 0.09 ng/g, respectively, while they could not detect any MeIQ content in goose breast boiled, pan‐fried with little oil, deep‐fat fried, and roasted in oven. In the same research, MeIQ in the leg meat was detected in the samples cooked with hot plate (0.10 ng/g) and microwave (0.09 ng/g).…”

“…On the other hand, 7,8‐DiMeIQx was determined by Chen and Yang () as 0.16 ng/g in chicken fried at 200°C for 10 min and by Chiu et al () up to 0.87 ng/g in chicken fried at 200°C for 15 min. Oz et al () determined 7,8‐DiMeIQx in goose breast cooked with hot plate, pan‐fried without oil and microwave as 0.07, 0.09, and 0.09 ng/g, respectively, and could not detect any 7,8‐DiMeIQx content in goose breast boiled, pan‐fried with little oil, deep‐fat fried and ovened. Researchers determined 7,8‐DiMeIQx in leg meat samples fried on hot plate, pan‐fried without oil, pan‐fried with little oil and microwaved as 0.04 ng/g in, 0.03 ng/g in samples, 0.02 ng/g and 0.10 ng/g, respectively.…”

“…In addition, International Agency for Research on Cancer (IARC) has classified MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 in class 2B as “possible human carcinogens” and IQ in class 2A as “probable human carcinogens” (IARC, ). HCA species and levels in heat‐treated meat and meat products depend on the presence and concentrations of various factors such as meat type, cooking temperature, cooking time, cooking equipment and method, pH, water activity, level of carbohydrates, free amino acids, creatine, fats, lipid oxidation, and antioxidants and heat and mass transfer levels (Oz, ; Oz, Cakmak, Zikirov, Kizil, & Turhan, ; Oz, Kizil, Zaman, & Turhan, b; Oz, Kizil, & Çelik, ; Oz & Kaya, ; Pais, Salmon, Knize, & Felton, ). HCAs are classified into two main chemical classes as aminoimidazoazoarenes and aminocarbolines (Skog & Solyakov, ).…”

“…Aminoimidazoazoarenes are generally formed during the reactions between free amino acids, creatine/creatinine and hexoses at temperatures between 150 and 300°C whereas aminocarbolines are generally formed as a result of the pyrolysis of proteins and amino acids at temperatures over 300°C (Jägerstad et al, ). On the other hand, there are studies in the literature showing the formation of aminoimidazoazoarenes at the temperatures below 100°C (Oz et al, ; Oz & Zikirov, ; Solyakov & Skog, ).…”