Effect of basil use in meatball production on heterocyclic aromatic amine formation

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Uzun I., Öz F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.58, no.8, pp.3001-3009, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 8
  • Publication Date: 2021
  • Doi Number: 10.1007/s13197-020-04803-w
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.3001-3009
  • Keywords: Meatball, Sweet basil, Cooking, Heterocyclic aromatic amine, TBARS, DIFFERENT COOKING METHODS, LIPID OXIDATION, MODEL SYSTEMS, BEEF PATTIES, HYDROCARBONS, ANTIOXIDANT, INHIBITION, PROFILES, EXTRACTS, PEPPER
  • Open Archive Collection: AVESIS Open Access Collection
  • Ataturk University Affiliated: Yes

Abstract

Herein, the effects of basil usage in meatball production on various quality criteria and heterocyclic aromatic amine (HAA) formation were investigated. The use of basil at every rate caused a significant reduction in TBARS value compared to control group. Cooking caused an increase in pH and TBARS values. IQx, IQ, A alpha C and MeA alpha C compounds could not be detected, while various amounts of MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx and PhIP were determined in the samples. Total HAA contents were determined up to 1.61 ng g(-1)and increasing of cooking temperature increased total HAA content, except for meatball with 1% basil. The reducing or enhancing effect of the use of basil in meatball production on the formation of HAA varied depending on the usage rate and cooking temperature. It was determined that even if 100 g of the meatballs containing 0.5% basil cooked at 250 degrees C whose total amount of HAA content was the highest, is eaten, the intake amount is far below 1 mu g.