The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

Özlem Pelin Can; Ayşegül Demir

doi:10.17776/csj.1026650

EN

The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

Abstract

In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples. The amount of Heterocyclic Aromatic Amines (HAA) of the samples treated byheat at 250 ℃ for 7,5 minutes had highest value, 0.42 ng/g. IQ (2-amino-3-metilimidazo[4,5-f]kinolin) and PhIP (2-amino-1-metil-6-fenilimidazo[4,5-b] piridin) were detected for the samples subjected to 250 ℃ heat treatment. HAA was not detected in the samples cooked at 7,5 for 10 minutes and 200 ℃, whereas MeQIx was found to be 0.17 ng/g for the samples baked for 5 minutes. Consequently, it was detected that the amount of HAA in all groups was below the 1 ng/g. which makespossible to comment chosen parameters for cooking meatballs is appropriate for formation of HAA.

Keywords

Supporting Institution

University of Cumhuriyet Scientific Research Projects CUBAP

Project Number

M 630

Thanks

This work was supported financially by the University of Cumhuriyet scientific research projects CUBAP (Project number: M 630).

References

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Details

Primary Language

English

Subjects

Chemical Engineering

Journal Section

Research Article

Authors

Özlem Pelin Can ^*
0000-0001-8769-4823
Türkiye

Ayşegül Demir
0000-0003-4060-9710
Türkiye

Publication Date

June 29, 2022

Submission Date

November 21, 2021

Acceptance Date

June 3, 2022

Published in Issue

Year 2022 Volume: 43 Number: 2

DOI

https://doi.org/10.17776/csj.1026650

IZ

https://izlik.org/JA83LC92HR

Cite

RIS / Bibtex

APA

Can, Ö. P., & Demir, A. (2022). The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province. Cumhuriyet Science Journal, 43(2), 266-272. https://doi.org/10.17776/csj.1026650

Cited By

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

Meat Science

https://doi.org/10.1016/j.meatsci.2023.109312