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

Elbir, Zeynep; Öz, Fatih

doi:10.1111/ijfs.14666

Cited by 11 publications

(12 citation statements)

References 35 publications

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“…The HAAs were extracted from cooked meatballs according to procedures described by Messner & Murkovic (2004) with slight modifications (Elbir & Oz, 2020). Briefly, 1 g of meatball sample and 12 ml of NaOH (1 M) were stirred for 1 h in a beaker.…”

Section: Methodsmentioning

confidence: 99%

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

Bulan

Öz

2021

Int J of Food Sci Tech

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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.

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Section: Methodsmentioning

confidence: 99%

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

Bulan

Öz

2021

Int J of Food Sci Tech

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“…Precursors and HAs also exist in the soup, but the composition of creatine and creatinine in the soup does not have the ability to trigger the formation of HAs. 36…”

Section: Correlation Analysis Between Precursors and Hasmentioning

confidence: 99%

Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines

2021

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BACKGROUND Cooked meat is a good source of high‐quality protein. However, during long‐term cooking of meat, radical‐induced lipid and protein oxidation may lead to the formation of poisonous compounds, such as heterocyclic amines (HAs). This work investigated a testing method for HAs and it describes that cooking temperature, cooking time and repeated cooking times have influences on the overall quality of braised sauce beef and the effect of HAs formation. RESULTS The improved method has a good separation effect on nine kinds of HAs. The average recovery of HAs at two spiked levels is between 51.70% and 88.25% (n = 6). The detection limit is 0.025–0.060 ng g–1, and the limit of quantitation is 0.070–0.160 ng g–1. Only harman and norharman were detected in samples. Cooking time and cooking temperature will affect the quality and HA content of samples. When the braised sauce beef soup was cooked 20 times, the HA content was the highest – as high as 21.43 ng g–1. The more times the beef was cooked repeatedly, the higher was the HA content. Under different cooking conditions, glucose has a significant effect on the formation of β‐carboline. CONCLUSION We have established a detection method for HAs with good repeatability and accuracy. HAs were more easily formed in braised sauce beef by high temperature, long heating and repeated brine cooking. © 2021 Society of Chemical Industry.

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“…All solutions except HPLC-grade solvents were passed through a 0.45 μm filter (Milex ® , Massachusetts, USA). The stock standard solutions of PAHs and HAAs were prepared by diluting standards in acetonitrile and methanol, respectively (Oz, 2020).…”

Section: Chemicalsmentioning

confidence: 99%

“…Almost all HAAs have been shown to be carcinogens (Skog et al ., 1998). Multiple factors, such as cooking temperature, duration and method, humidity, heat and mass transfer, pH, water activity, fat, carbohydrate, free amino acid and creatine and/or creatinine contents are responsible for the formation of HAAs in cooked meats (Oz & Kotan, 2016; Elbir & Oz, 2020).…”

Section: Introductionmentioning

confidence: 99%

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

Öz¹

2020

Int J of Food Sci Tech

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Summary The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non‐detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.

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

Cited by 11 publications

References 35 publications

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

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

Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines

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

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