The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Ekiz, Elif; Öz, Fatih

doi:10.1002/jsfa.9325

Cited by 42 publications

(34 citation statements)

References 33 publications

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“…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.…”

Section: Resultssupporting

confidence: 93%

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

Öz

2019

PLoS ONE

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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.

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Section: Resultssupporting

confidence: 93%

“…Water content, pH, and TBARS values of the meat, intermuscular fat and raw meatballs with 15% fat were shown in Table 1. The obtained results are in line with those reported by others [33–37].…”

Section: Resultssupporting

confidence: 93%

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

Öz

2019

PLoS ONE

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“…In addition to meat fat, the fat added to preparations can influence the formation of HAs and PAHs. Saturated oil could form more free fatty acids during heating, has a higher degradation rate, and promote the formation of HAs, different than unsaturated oils, which may have antioxidants in their composition that would reduce the amount of some species of these compounds (Ekiz & Oz, 2019; Pan, Wang, Chen, Hui, & Zhang, 2020).…”

Section: Resultsmentioning

confidence: 99%

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

Neves

Cunha

Rosso

et al. 2020

Comp Rev Food Sci Food Safe

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Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta‐analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta‐analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.

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“…12,13 Both (E,E)-2,4-decadienal and hexanal are often used as primary marker compounds of the oxidation of -6 fatty acids. 14 Sunflower oil is widely used for the deep-fat frying process, 15 and it is rich in linoleic acid (about 62% of the total fatty acids), 16 and the linoleate residues are present as triglycerides (as there are only trace phospholipids present in the refined sunflower oil). Both the C9 and C13 positions of the linoleate residues in triglycerides are favoured positions to form the hydroperoxides during autoxidation, 14,17 and the C9 and C13 hydroperoxide are the precursors for 2,4-decadienal and hexanal respectively.…”

Section: Characteristic Deep-fat Frying Odorants Derived From Lipidsmentioning

confidence: 99%

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

2019

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BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep‐fat fried foods. RESULTS Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg−1) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and gas chromatography–mass spectrometry were used to extract and analyse the volatiles. The results showed that the characteristic deep‐fat frying odorants, such as (E,E)‐2,4‐decadienal and (E,Z)‐2,4‐decadienal, as well as 1‐octen‐3‐one, (E)‐2‐nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines, had increased by 3–65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep‐fat frying odorants in a wide range of deep‐fried products. © 2019 Society of Chemical Industry

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The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Cited by 42 publications

References 33 publications

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

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

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

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

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