Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective

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Savas A., Öz E., Öz F.

FOOD CHEMISTRY, cilt.355, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 355
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2021.129646
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Oven bag, Chicken meat, Heterocyclic aromatic amine, Bisphenol-A, Fatty acid composition, FATTY-ACID-COMPOSITION, DIETARY EXPOSURE, MODEL SYSTEMS, COOKED FOODS, COOKING, RISK, BEEF, EXTRACTION, QUALITY, FISH
  • Atatürk Üniversitesi Adresli: Evet

Özet

Herein, the effects of oven bag use belong to different brands on heterocyclic aromatic amine (HAA) formation and bisphenol-A (BPA) migration in cooked chicken meats (breast and leg) were investigated. Samples were also analyzed in terms of some qualitative properties (fatty acid profile, water, fat, pH, TBARS, cooking loss). Both oven bag use and meat type had an effect on qualitative properties of the samples. Total HAA amount changed between 6.53 and 42.32 ng/g, and HAA content was higher in breast meat. Total BPA content in samples cooked with oven bag ranged between non-quantified to 63.78 ng/g. Oven bag use reduced the total HAA amount at the rate of 12 ? 68.82%, while it caused the BPA migration depends on the brand. However, it can be noted that the HAA and BPA levels were not at a level to pose a risk to human health in any of the samples.