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.
University of Cumhuriyet Scientific Research Projects CUBAP
M 630
This work was supported financially by the University of Cumhuriyet scientific research projects CUBAP (Project number: M 630).
M 630
Birincil Dil | İngilizce |
---|---|
Konular | Kimya Mühendisliği |
Bölüm | Natural Sciences |
Yazarlar | |
Proje Numarası | M 630 |
Yayımlanma Tarihi | 29 Haziran 2022 |
Gönderilme Tarihi | 21 Kasım 2021 |
Kabul Tarihi | 3 Haziran 2022 |
Yayımlandığı Sayı | Yıl 2022Cilt: 43 Sayı: 2 |