The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

Abstract

BACKGROUND The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion‐water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated. RESULTS It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples. CONCLUSION The use of 0.25% and 0.50% white onion‐water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion‐water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1 ng g−1. © 2019 Society of Chemical Industry

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

“…The increase in pH value of meatballs with adding the black cumin could be attributed to the high pH value of the black cumin used in the present study (6,22). Cooking, as expected, caused an increase in pH values of the samples and this finding is in accordance with that reported by others [18,37,40]. In addition, in the present study, it was also determined that the pH values of the samples increased as the cooking temperature increased.…”

“…In addition, as the usage rate of black cumin increased, MeIQx content of the samples decreased. Although MeIQx was not detected in various meat and meat products [18,35,59–63], MeIQx was determined as 0,64 ng/g in fried beef by Wakabayashi et al [64], as 1 ng/g in beef fried at 250°C for 12 min by Felton et al [56], as 2,11 ng/g in broiled beef by Wakabayashi et al [64], up to 8,3 ng/g in beef fried at 190°C for up to 13 min by Gross [65] and as 16,4 ng/g in beef fried at 277°C for 12 min by Thiébaud et al [66]. The maximum MeIQx content was recorded in cooked beef at a concentration level of 80 ng/g [3].…”

“…Due to their carcinogenic potential, the use of synthetic antioxidants has been banned from European countries and others, such as Japan and Canada, due to their carcinogenic potential [12,13]. Therefore, during the recent years, food rich in natural antioxidants such as plants or spices have gained much attention [14–18].…”

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

“…In beef fried at 200 °C for 8 min per side, 2% of onion inhibited the formation of some groups of HAs between 74 and 100%, and the total amount of HAs presented a greater inhibition with 4% of onion; however, from 8%, there was an increase, possibly due to the amount of sugar in onion that could participate of the Maillard reaction and promote the formation of HAs (Dong, Lee, & Shin, 2011). Nuray and Oz (2019) also observed an increase in total HAs as they used onion‐water extract at 0.25, 0.50, and 0.75%, in meatballs fried for 8 min at 200 °C due to MEIQ production; the authors attribute this effect to the amino acid alanine, found in onion, that could be the precursor of this type of amine.…”

Chinese chive and Mongolian leek suppress heterocyclic amine formation and enhance nutritional profile of roasted cod

“…Surprisingly, PUFA contents in garlic-and onion-pretreated samples were signicantly lower than that in control patties. This might be due to the prooxidative effect of some of the constituents in garlic and onion under the experimental conditions, 54,55 which caused oxidative degradation of PUFAs in the patties. The signicantly higher contents of PUFAs in Mongolian leek, Chinese chive and Welsh onion pretreated samples were likely due to their much higher ($10-fold) contents of a-linolenic acid (C18:3n3), 56 an intrinsic property of these three Allium spp.…”