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

[1] Alaejos M., Pino V., Afonso A., Metabolism and Toxicology of Heterocyclic Aromatic Amines When Consumed in Diet: Influence of The Genetic Susceptiblity to Develop Human Cancer A review, Int. Food Res., 41 (2008) 327-340.
[2] Skog K., Solyakov A., Heterocyclic Amines in Poultry Products: A Literature Review, Food Chem. Toxicol., 40 (2002) 1213-1221.
[3] Jägerstad M., Skog K., Arvidsson P., Solyakov A., Chemistry, Formation and Occurence of Genotoxic Heterocyclic Amines Identified in Model Systems and Cooked Foods, Z Lebens Unters Forsch A., 207 (1998) 419-427.
[4] Murkovic M., Formation of Heterocyclic Aromatic Amines in Model Systems, J. Chromatogr. B Biomed. Appl., 802 (2004) 3-10.
[5] Jägerstad M., Laser Reutersward A., Olsson R., Grivas S., Nyhammar T., Olsson K., Dahlgvist A., Creatin(in)e and Maillard Reaction Products as Precursors of Mutagenic Compounds: Effects of Various Amino Acids, Food Chem., 12 (1983) 255-264.
[6] Bermudo E., Ruiz-Calero V., Puignou L., Galceran M.T., Analysis of Heterocyclic Amines in Chicken by Liquid Chromatography with Electrochemical Detection, Anal. Chim. Acta., 536 (2005) 83-90.
[7] Puignou L., Casal J., Santos F., Galceran M., Determination of Heterocyclic Aromatic Amines by Capillary Zone Electrophoresis in A Meat Extract, J. Chromatogr. A, 797 (1997) 293-299.
[8] AOAC, Official Methods of Analysis of Association of Official Chemists, 15th Edi., AOAC Inc., (1990) Arlington.

[9] Öz F., Kaban G., Kaya M., Effect of Cooking Methods and Levels On Formation of Heterocyclic Aromatic Amines in Chicken and Fish Wüth Oasis Extraction Method. LWT-Food Sci. Technol., 43(9) (2010) 1345-1350.
[10] Öz F., Kaban G., Kaya M., Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels, J. Anim. Vet. Adv., 9(10) (2010) 1436-1440.
[11] Kızıl M., Ankara’da Toplu Beslenme Yapılan Kurumlardan Alınan Farklı Pişirme Yöntemleri Uygulanmış Köfte Örneklerinin Heterosiklik Aromatik Amin İçeriklerinin Değerlendirilmesi Üzerine Bir Araştırma, PHD Thesis, University of Hacettepe, Health Science Ankara (2012).
[12] Zikirov E., Sous-vide Pişirme Yönteminin Sığır Etinde Heterosiklik Aromatik Amin Oluşumu ve Bazı Kalitatif Kriterler Üzerine Etkisi, PHD Thesis, University of Atatürk, Institute of Science, Erzurum, 2014.
[13] Turesky R. J., Taylor J., Schnackenberg L., Freeman J.P., Holland R.D., Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats nd Grill Scrapings by HPLC/ESI-MS, J. Agric. Food Chem., 53(8) (2005) 3248-3258.
[14] Fay L.B., Ali S., Gross G.A., Determination of Heterocyclic Aromatic Amines in Food Products: Automation of The Sample Preparation Method Prior to HPLC and HPLC-MS Quantification, Mutat. Res-Fund. Mol. M, 376(1-2) (1997) 29-35.
[15] Abdulkarim B.G., Smith J.S., Heterocyclic Amines in Fresh and Processed Meat Products, J. Agric. Food Chemecial, 46(11) (1998) 4680-4687.
[16] Sinha R., Rothman N., Salmon C.P., Knize M.G., Brown E.D., Swanson C.A., Rhodes D., Rossi S., Felton J.S., Levander O.A., Heterocyclic Amine Content in Beef Cooked by Different Methods to Varying Degrees of Doneness and Gravy made from Meat Drippings, Food and Chem. Toxicol., 36 (1998) 279-287.
[17] Öz F., Farklı Sıcaklıklarda Pişirilen Taze Et Ürünlerinde Baharat Kullanımının Heterosiklik Aromatik Aminlerin Oluşumu Üzerine Etkisi, PHD Thesis, University of Atatürk, Institute of Science, Erzurum, 2006.
[18] Gibis M., Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurence, and Risk Assessment, Compr. Rev. Food Sci. Food Saf., 15 (2006) 269-302.
[19] Skog K., Blue cotton, Blue Rayon and Blue Chitin in The Analysis of Heterocyclic Aromatic Amines-A review, J. Chromatogr. B Biomed. Appl., 802 (2004) 39-44.
[20] Turesky R.J., Bur H., Huynh-Ba T., Aeschbacher H.U., Milon H., Analysis of Mutagenic Heterocyclic Amines in Cooked Beef Products by High-Performance Liquid Chromatography in Combination with Mass Spectrometry, Food Chem. Toxicol., 26(6) (1998) 501-509.
[21] Gross G.A., Turesky R.J., Fay L.B., StillwelW.G. l, Skipper P.L., Tannenbaum S.R., Heterocyclic Aromatic Amine Formation in Grilled Bacon, Beef and Fish and Gril Scrapings, Carcinogenesis, 14(11) (1993) 2313-2318.
[22] Balogh Z., Gray J.I., Gomaa E.A., BoorenA.M., Formation and Inhibition of Heterocyclic Aromatic Amines in Fried Ground Beef Patties, Food Chem. Toxicol., 38(5) (2000) 395-401.
[23] Klassen R.D., Lewis D., Lau B.P.Y., Sen N.P., Heterocyclic Aromatic Amines in Cooked Hamburgers and Chicken Obtained from Local Fast Food Outlets in the Ottawa Regio, Int. Food Res. J., 35(9) (2002) 837-847.
[24] Felton J.S., Knize M.G., Salmon C.P., Malfatti M.A., Kulp K.S., Human Exposure to Heterocyclic Amine Food Mutagens/Carcinogens: Relevance to Breast Cancer, Environ. Mol. Mutagen, 39 (2002) 112-118.
[25] Toribio F., Busquets R., Puignou L., Galceran M.T., Heterocyclic Amines in Griddled Beef Steak Analysed Using A Single Extract Clean-up Procedure, Food Chem. ToxicoL., 45(4) (2007) 667-675.

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 1970 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