Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

Bulan R., ÖZ F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.57, sa.2, ss.942-950, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 2
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/ijfs.15430
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.942-950
  • Anahtar Kelimeler: cooking, heterocyclic aromatic amine, lipid oxidation, meatball, Tarragon, ANTIOXIDANT PROPERTIES, MODEL SYSTEMS, BEEF, INHIBITION, EXTRACT, CHICKEN, PEPPER, CHEMISTRY, PROFILES, POULTRY
  • Atatürk Üniversitesi Adresli: Evet

Özet

Herein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P < 0.05) reduction in pH and TBARS values of the meatballs with tarragon was determined, while no significant effect (P > 0.05) was observed regarding water content of the samples. Only 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) compound (up to 0.06 ng g(-1)) was detected in the control group meatballs. On the other hand, in the meatballs with tarragon, no HAAs could be detected. Tarragon use completely inhibited the formation of MeIQ. The total HAA content of the samples in the control group increased with increasing the cooking temperature. The total HAA contents of the control group meatballs changed between not detected and 0.06 ng g(-1). In conclusion, it can be recommended to use tarragon in meatball production as it completely inhibits the HAA formation and reduces TBARS value compared to the control group meatballs.