The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

ÖZ F., YUZER M. O.

FOOD CHEMISTRY, cilt.203, ss.59-66, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 203
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2016.02.041
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.59-66
  • Anahtar Kelimeler: Wire barbecue, Stone barbecue, Beef steak, Heterocyclic aromatic amines, Polycyclic aromatic hydrocarbons, MEAT-PRODUCTS, GRILLED MEAT, LIQUID-CHROMATOGRAPHY, MASS-SPECTROMETRY, HUMAN EXPOSURE, FOOD-PRODUCTS, MODEL SYSTEMS, COOKED FOODS, PAHS, FAT
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of type of barbecue (wire and stone) and cooking levels (rare, medium, well-done and very well-done) on the formation of heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in beef steak were investigated. Varying levels of IQx (up to 0.29 ng/g), IQ (up to 0.93 ng/g), MeIQx (up to 0.08 ng/g), MeIQ (up to 0.75 ng/g), 7,8-DiMeIQx (up to 0.08 ng/g), 4,8-DiMeIQx (up to 4.95 ng/g), PhIP (up to 6.24 ng/g) and AaC (up to 0.20 ng/g) were determined, while MeA alpha C was not detected. The total HCA amounts in wire barbecued samples were higher than stone barbecued samples. Total HCA contents of the samples ranged between nd and 13.52 ng/g. In terms of PAHs, varying levels of BaA (up to 0.34 ng/g), Chry (up to 0.28 ng/g), BbF (up to 0.39 ng/g), BkF (up to 0.90 ng/g), BaP (up to 0.29 ng/g) and Bghip (up to 0.43 ng/g) were determined, while DahA and IncdP were not detected. The total PAH amounts in stone barbecued samples were higher than those of wire barbecued samples. Total PAH amounts of the samples ranged between nd and 2.63 ng/g. (c) 2016 Elsevier Ltd. All rights reserved.