Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

Abstract

Herein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P < 0.05) reduction in pH and TBARS values of the meatballs with tarragon was determined, while no significant effect (P > 0.05) was observed regarding water content of the samples. Only 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ) compound (up to 0.06 ng g−1) was detected in the control group meatballs. On the other hand, in the meatballs with tarragon, no HAAs could be detected. Tarragon use completely inhibited the formation of MeIQ. The total HAA content of the samples in the control group increased with increasing the cooking temperature. The total HAA contents of the control group meatballs changed between not detected and 0.06 ng g−1. In conclusion, it can be recommended to use tarragon in meatball production as it completely inhibits the HAA formation and reduces TBARS value compared to the control group meatballs.

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

“…The water content, pH and TBARS values of the beef meat, beef fat and raw meatballs with 15% fat are presented in Table 1. The results are generally similar to the data in the literature (Uzun & Oz, 2021; Bulan & Oz, 2022).…”

“…For this reason, in the current study, it was determined that astaxanthin, which was used in the production of meatball cooked at 150 °C, promotes HAA formation by showing prooxidant activity under some usage conditions. Similar results are also observed in studies in the literature (Gibis & Weiss, 2010; Oz & Kaya, 2011a; Uzun & Oz, 2021; Bulan & Oz, 2022).…”

“…In a study conducted by Bulan and Oz (2022) to determine the effect of tarragon addition on HAA contents in beef meatball samples cooked at 150, 200 and 250 °C, it was mentioned that the use of 0.5% tarragon completely inhibited the formation of HAA, while the use of 1% and 1.5% tarragon increased the formation of HAA. They reported that the total HAA contents of meatball samples ranged from nd to 0.30 ng g −1 .…”

“…The total HAA content of beef and/or chicken meatballs was reported to be in the range of 0.49–12.86 ng g −1 by Kilic et al . (2021), in the range of nd–1.61 ng g −1 by Uzun and Oz (2021), in the range of nd–0.06 ng g −1 by Bulan and Oz (2022) and in the range of 20.88–346.42 ng g −1 by Keşkekoğlu and Uren (2017). Moreover, Pan et al .…”

“…It is well recognised that many physical (meat type, cooking conditions including temperature, time, equipment) and chemical factors (precursors and oxidation) affect HAA formation (Oz et al, 2010;Savas ß et al, 2021). The total HAA content of beef and/or chicken meatballs was reported to be in the range of 0.49-12.86 ng g À1 by Kilic et al (2021), in the range of nd-1.61 ng g À1 by Uzun and Oz (2021), in the range of nd-0.06 ng g À1 by Bulan and Oz (2022) and in the range of 20.88-346.42 ng g À1 by Kes ßkeko glu and Uren (2017). Moreover, Pan et al (2014) reported different levels of HAA in various meat products: 36.60 ng g À1 in dry meat, 32.15 ng g À1 in sauced meat, 18.93 ng g À1 in cured meat, 18.10 ng g À1 in roasted meats and 10.26 ng g À1 in fried meat.…”