2016
DOI: 10.1016/j.lwt.2015.09.023
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The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

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Cited by 66 publications
(92 citation statements)
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“…This can be explained by the higher water content of leg meat than breast as previously suggested. Oz et al (a) reported that chitosan with both low and medium molecule weight decreased the total HCA formation of the samples by 14.3 to 100%, and attributed this effect to the fact that chitosan increased the water holding capacity of the chops. Similarly, Melo et al () and Viegas et al () showed that total HCA content of beef meat considerably decreased after marination of meat with beer and wine and suggested that the increment of the water content of the samples as a result of dextrin content of the beer and wine resulted in decrement in HCA levels.…”
Section: The Results Of Hca Contentmentioning
confidence: 99%
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“…This can be explained by the higher water content of leg meat than breast as previously suggested. Oz et al (a) reported that chitosan with both low and medium molecule weight decreased the total HCA formation of the samples by 14.3 to 100%, and attributed this effect to the fact that chitosan increased the water holding capacity of the chops. Similarly, Melo et al () and Viegas et al () showed that total HCA content of beef meat considerably decreased after marination of meat with beer and wine and suggested that the increment of the water content of the samples as a result of dextrin content of the beer and wine resulted in decrement in HCA levels.…”
Section: The Results Of Hca Contentmentioning
confidence: 99%
“…In addition, International Agency for Research on Cancer (IARC) has classified MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 in class 2B as “possible human carcinogens” and IQ in class 2A as “probable human carcinogens” (IARC, ). HCA species and levels in heat‐treated meat and meat products depend on the presence and concentrations of various factors such as meat type, cooking temperature, cooking time, cooking equipment and method, pH, water activity, level of carbohydrates, free amino acids, creatine, fats, lipid oxidation, and antioxidants and heat and mass transfer levels (Oz, ; Oz, Cakmak, Zikirov, Kizil, & Turhan, ; Oz, Kizil, Zaman, & Turhan, b; Oz, Kizil, & Çelik, ; Oz & Kaya, ; Pais, Salmon, Knize, & Felton, ). HCAs are classified into two main chemical classes as aminoimidazoazoarenes and aminocarbolines (Skog & Solyakov, ).…”
Section: Introductionmentioning
confidence: 99%
“…As known, despite creating favorable flavor and texture in fish flesh on the account of cooking, it can cause producing some perilous compounds in the fish texture, threating consumer healthy. One of these most important compounds is heterocyclic aromatic amines (HAAs) (Khan et al, ; Oz, Kizil, Zaman & Turhan, ). HAAs belong to a group of mutagenic and carcinogenic compounds formed during cooking of foods, especially red meat, poultry, and fish (Oz & Kaya, ; Oz, Kızıl, Zaman, & Turhan, ; Oz & Kotan, ).…”
Section: Introductionmentioning
confidence: 99%
“…One of these most important compounds is heterocyclic aromatic amines (HAAs) (Khan et al, ; Oz, Kizil, Zaman & Turhan, ). HAAs belong to a group of mutagenic and carcinogenic compounds formed during cooking of foods, especially red meat, poultry, and fish (Oz & Kaya, ; Oz, Kızıl, Zaman, & Turhan, ; Oz & Kotan, ). The International Agency for Research on Cancer (IARC) classified HAAs in class 2B such as MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 are possible as carcinogens for human, and IQ, in class 2A, is as a probable carcinogen for human (IARC, ).…”
Section: Introductionmentioning
confidence: 99%
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