Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

Abstract

The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested.

Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties

“…10 According to how they are generated, HCAs are generally divided into two classes: the aminoimidazo-azaarenes (IQ-types), and the amino-carbolines (non-IQ-types). The former are produced via the reaction of amino acids, glucose, creatine or creatinine when heated, through the Maillard reaction, while the latter are induced by the pyrolysis of amino acids/proteins when heated to temperatures above 300 C. 11 Among them, PhIP is classied as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC); the b-carbolines (harman and norharman) have been shown to be co-mutagenic because they promote the genotoxicity of mutagenic aromatic amines. 2,10 These three HCAs, namely PhIP, harman and norharman, are relatively common in fried chicken.…”

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

“…Heterocyclic aromatic amines (HAAs) are also formed during cooking of proteinaceous foods (Oz, 2019). So far, more than twenty‐five different HAAs have been identified in heat‐treated cooked foods (Oz, 2020a).…”

The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

“…Indeed, bouillons can be produced from various types of meat, such as chicken, beef, pork with no standard time and temperature. Vegetables and spices can be incorporated depending upon the product type (Dolara et al ., 1979; Oz, 2019). On the other hand, material variation can lead to variation in the amount of HAA.…”

“…Studies have shown a positive correlation between pancreas, breast, colorectal, prostate and ureter cancers and high red meat consumption (Klassen et al ., 2002). To date, more than twenty‐five HAAs have been isolated and identified in heat‐treated foods (Oz, 2019).…”

“…On the other hand, they might be formed at lower temperatures (temperatures below 100 °C) (Solyakov & Skog, 2002). Factors that affect the content of HAAs in heat‐treated meat and meat products include meat type, cooking conditions (temperature, duration, equipment, surface), pH, water activity, carbohydrate, free amino acid, creatine and creatinine content, heat and mass transfer, lipid and lipid oxidation and the presence of antioxidants (Skog, 2002; Oz, 2019; Oz, 2020; Pan et al ., 2020; Suleman et al ., 2020).…”