Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils

Du, Hongzhen; Wang, Ziyi; Li, Yuexin; Liu, Qian; Chen, Qian; Kong, Baohua

doi:10.3390/foods11213491

Cited by 5 publications

(1 citation statement)

References 34 publications

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“…It is also added that amino acids and Maillard and Strecker reactions are involved in MeIQx formation [56]. As a matter of fact, it has been reported that glycine, lysine, alanine, threonine, and serine play a role in the formation of MeIQx, and lysine, aspartic acid, isoleucine, and phenylalanine play a role in the formation of PhIP [61]. In this respect, the high carbohydrate (44.2%) and protein (17.8%) content of cumin provides the appropriate substrate conditions for the formation of the Maillard reaction during cooking [26,62].…”

Section: Total Haas Of the Meatballsmentioning

confidence: 99%

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Ekiz,

Savaş,

Aoudeh

et al. 2023

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In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatballs showed a significant (p < 0.01) effect on pH, thiobarbituric acid reactive (TBARS) value, and total HAA. The cooking process significantly (p < 0.01) affected the meatballs’ water content, pH, and TBARS values, while the cooking loss and total HAA content of meatballs were significantly (p < 0.01) affected by cooking temperature. It was found that the cumin usage rate in meatballs increased the pH value, while it was found to decrease the TBARS value. As expected, the cooking process was associated with a reduction in water, while it was found to result in an increase in the pH and TBARS values. On the other hand, both cooking temperature and cumin addition to meatballs led to an increase in their total HAA content. Diverse samples exhibited detectable levels of IQx, MeIQx, MeIQ, and PhIP compounds. The presence of MeIQx compound was found in all samples, except for the control group cooked at 150 °C. Additionally, the use of 0.5% and 1% cumin in meatballs cooked at temperature of 250 °C had an inhibitory effect on MeIQx compound. Our results revealed that the incorporation of cumin in the meatballs resulted in an increase in the total HAA content, likely due to its prooxidant effect. However, it was found that the use of cumin at certain rates could reduce the formation of MeIQx compound with an antioxidant effect. However, in this study found that even if 100 g of meatballs with the highest concentration of total HAA were consumed, the maximum HAA exposure limit value (0–15 µg/day) was not exceeded.

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Section: Total Haas Of the Meatballsmentioning

confidence: 99%