The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

Öz, Fatih; Yüzer, Mustafa Onur

doi:10.1016/j.foodchem.2016.02.041

Cited by 86 publications

(100 citation statements)

References 42 publications

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“…More interestingly, Wang et al () studied on the effects of frying conditions on the formation of HAA in grass carp ( Ctenopharyngodon idellus ) fillet and found that the more the temperature, the higher the total HCA amounts detected. Numerous reports demonstrated that the content of HAA in cooked meats was varied (Lu et al, ; Oz et al, ; Oz & Zikirov, ; Oz & Yuzer, ; Tengilimoglu‐Metin & Kizil, ).…”

Section: Resultsmentioning

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: Resultsmentioning

confidence: 99%

“…Moreover, the concentration of acid soluble chitosan and oligosaccharide was 1% (w/w). The immersion time was 15 min and then the fillets were stored at 4°C for 12 hr (Oz & Yuzer, ).…”

Section: Methodsmentioning

confidence: 99%

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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“…(2016) reported that the sum concentrations of 16 PAHs and PAH4 in youtiao, a Chinese traditional fried food, were varied from 9.90 to 89.97 μg/kg and from 1.41 to 26.56 μg/kg, respectively. In general terms, the contamination of PAHs compounds found in fried foods was probably a consequence of high‐temperature processing and PAHs contamination of fried oils and raw materials (Oz & Yuzer, 2016; Rose et al., 2015). Moreover, the content variations of PAHs in fried foods depended on many factors, such as the fat content in food, penetration of oil, duration, temperature achieved, and air circulations (Li, Wu et al., 2016; Rose et al., 2015; Singh et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The sources of PAH in food can come from food processing and preparation, cooking procedures, environmental contamination, and direct contact with nonfood grade mineral oil and contaminated package material (Purcaro et al., 2013). Generally, the amount of PAHs generated during the thermal food processing might cause by many parameters, such as temperature, duration of the treatment, distance from the source of heating, fat content, oxygen accessibility, and the type of combustible used (Akpambang et al., 2009; Essumang, Dodoo, & Adjei, 2013; Lee et al., 2016; Oz & Yuzer, 2016). …”

Section: Introductionmentioning

confidence: 99%

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

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“…Different cooking methods and parameters cause diverse and specific changes on organoleptic characteristics and nutritional values, as well as harmful substances in meat products . Consequently, many studies report the effect of cooking methods on HCA content in meat products, such as barbecue, roast, grill, deep‐fry, oven, charcoal etc . Reaction kinetics results indicate that the formation of HCAs should follow a first‐order reaction equation and the rate constant is given by the Arrhenius equation .…”

Section: Introductionmentioning

confidence: 99%

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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The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

Cited by 86 publications

References 42 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

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

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

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