THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS

ÖZ F., KIZIL M., CAKMAK I., AKSU M. İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.39, sa.6, ss.2820-2833, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 6
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfpp.12533
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2820-2833
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant effect (P > 0.05) on water content, pH, thiobarbituric acid reactive substance, L-star, a(star) and b(star) values and cooking loss of the samples, while cooking temperatures had a significant effect (P < 0.01) on these parameters except for pH value. While 4,8-DiMeIQx and MeA alpha C could not be detected, varying amounts of IQx (up to 0.53 ng/g), IQ (up to 0.18 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (up to 0.56 ng/g), 7,8-DiMeIQx (up to 0.19 ng/g), PhIP (up to 2.61 ng/g) and A alpha C (up to 0.58 ng/g) were detected. Total HCA content ranged between 0.10 and 4.49 ng/g. Up to 0.1% CLA reduced the total HCA amount at all cooking temperatures.