Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

Öz, Fatih; Kotan, Gül

doi:10.1016/j.foodcont.2016.03.013

Cited by 72 publications

(92 citation statements)

References 51 publications

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“…Sayas‐Barber et al () reported that moisture content in pork model burgers containing chitosan had no significant difference ( p > .05). Indeed, similar results were showed by other researchers for different meat and fish samples (Oz & Cakmak, ; Oz & Kotan, ). In addition, there are some reports, showing that water content of meat flesh depends on the utilized additive besides meat nature (Lu et al, ; Zeng et al, , ).…”

Section: Resultssupporting

confidence: 90%

“…Moreover, they depicted that PhIP decreased with the increase in the level of chitosan for both low and medium molecular. Oz and Kotan, () found that PhIP was from Nd to 2.67 ng/g and the highest of PhIP was determined in barbecued salmon. Johansson and Jagerstad () reported that PhIP was detected up 3 ng/g in deep‐fried salmon (1500°C) and Nd in smoked salmon.…”

Section: Resultsmentioning

confidence: 99%

“…Oz et al () showed that IQ was not detected in the cooked beef patties treated with chitosan. Oz and Kotan, () portrayed that IQ concentration was from Nd to 0.59 ng/g that the highest one was related ascribed to barbecued trout. Oz et al () reported that IQ was found at ranging from non‐detectable levels to 17.84 ng/g in cooked rainbow trout with microwave, oven, hot plate, pan‐frying, and barbecue.…”

Section: Resultsmentioning

confidence: 99%

“…Fish consumption is increasing all over the world due to its nutritional value for human health. It is a source of water, fat, proteins, fatty acids, essential amino acids, and some micronutrients such as iron, magnesium, selenium, copper, and zinc (Oz & Kotan, ; Sallam, ; Shabbir, Raza, Anjum, Khan, & Suleria, ).…”

Section: Introductionmentioning

confidence: 99%

“…One of these most important compounds is heterocyclic aromatic amines (HAAs) (Khan et al, ; Oz, Kizil, Zaman & Turhan, ). HAAs belong to a group of mutagenic and carcinogenic compounds formed during cooking of foods, especially red meat, poultry, and fish (Oz & Kaya, ; Oz, Kızıl, Zaman, & Turhan, ; Oz & Kotan, ). The International Agency for Research on Cancer (IARC) classified HAAs in class 2B such as MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 are possible as carcinogens for human, and IQ, in class 2A, is as a probable carcinogen for human (IARC, ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Mirsadeghi

Alishahi

Ojagh

et al. 2019

J Food Process Preserv

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The aim of the present survey was to investigate the effectiveness of different chitosans (oligosaccharide and acid soluble) and cooking methods (deep‐fat frying and barbecuing) on the formation of four potentially carcinogenic heterocyclic amines (PhIP, IQ, MeIQ, and MeIQx) in fish fillet of huso (Huso huso). The results demonstrated that chitosans imparted significantly (p ≤ .05) favorable characteristics on texture profile, cooking traits, and proximate composition in the fillet. Concerning heterocyclic aromatic amines (HAAs) compositions, PhIP (Non‐detected [Nd]—2.51 ng/g), IQ (Nd—0.62 ng/g), MeIQ (0.41–0.92 ng/g), and MeIQx (Nd—1.20 ng/g) were evaluated. The total HAA amounts in the barbecued samples were higher than the deep‐fat frying samples. The fried samples treated with 1% acid soluble chitosan had the highest inhibitory effect (68.09%) against HAA formation. Based on the results, chitosan could reduce the formation of HAAs in huso fillet in the deep‐fat frying fillet. Practical applications Chitosan can be utilized in fish processing company to reduce HAA contents in them. In addition, chitosan can reinforce antioxidant and antimicrobial properties in them.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Mirsadeghi

Alishahi

Ojagh

et al. 2019

J Food Process Preserv

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Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat

Nanje,

Sylvia Ninying,

Tonfack Djikeng

et al. 2024

Food Science & Nutrition

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The objective of this study was to evaluate the effect of different reheating methods and conditions on the proximate composition, mineral content, oil quality, and functional and microbiological properties of cow meat. For this, a survey was carried out to identify the reheating methods used in the community. For this study, 8.6 kg of raw beef was used and group 1 (500 g) served as raw control. The remaining 8.1 kg was boiled for 30 min in 5 L of water. Four hundred grams of boiled beef was removed and served as cooked control (group 2). The remaining 3688 g was divided into four groups of 922 g, which were, respectively, divided into subgroups of 307 g. The four sets of subgroups were, respectively, reheated by boiling, frying, microwaving and oven roasting for 3 days. Reheating was done three times a day and samples were collected at the end of each day for further analysis. Changes in proximate composition, mineral content, oil quality, functional properties, and microbiological count were evaluated using standard methods. Results showed that frequent reheating of food was the most used preservation method of cooked food, and boiling and steaming were the most used methods. Reheating time significantly reduces the protein, mineral content, and oil quality of cow meat in general. For the functional properties, reheating methods/conditions generally increased the water‐holding capacity, loose and packed bulk densities as well the pH of the meat. Reheating by frying increased the porosity and Hausner ratio of the meat powder while all the reheating treatments reduced the swelling capacity and titratable acidity of cow meat powder. Generally, the reheating methods and duration significantly reduced the bacterial count of cow meat powder. Cow meat should not be reheated for more than 2 days in order to preserve its physiochemical properties.

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Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Cheng

Zhou³

et al. 2020

J Sci Food Agric

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BACKGROUND Sauce braised meat products are popular in Asia, although their complicated processing may lead to potential safety risks. Especially, how hazardous compounds are formed during their preparation is still unclear. In the present study, braised chicken breasts, which are a typical Chinese sauce braised meat product, were used to investigate the formation of heterocyclic amines (HCAs) during heat treatment. RESULTS Precursor content (creatine and reducing sugar), HCA level and temperature were measured in different parts of the chicken breast at each processing stage. The results obtained showed that the increasing trends of total HCA content in different parts of chicken breast were not the same. Only total HCA content in the skin (4.93 ± 0.80 ng g−1) increased significantly after deep‐frying. During braising, total HCA level in the skin was high (12.1–14.3 ng g−1) and relatively stable. However, total HCA content in pectoralis major muscle (3.90–7.40 ng g−1) and pectoralis minor muscle (1.44–5.31 ng g−1) was much lower than in the skin, and increased steadily with braising time. CONCLUSION Braising is the main factor which affects HCA level in braised chicken. Combining the results of temperature and precursor content, a possible explanation for the large amount of HCAs in braised chicken is the gradual infiltration from reused marinade, instead of thermic generation. © 2019 Society of Chemical Industry

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Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

Cited by 72 publications

References 51 publications

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

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