Enhancing effect of chia seeds on heterocyclic amine generation in meatball

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Elbir Z., Ekiz E., Aoudeh E., Öz E., Savaş A., Brennan C., ...Daha Fazla

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.58, ss.2560-2572, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/ijfs.16403
  • 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.2560-2572
  • Anahtar Kelimeler: Chia seeds, heterocyclic aromatic amines, lipid oxidation, meatball, prooxidant, SALVIA-HISPANICA-L., POLYCYCLIC AROMATIC-HYDROCARBONS, CONJUGATED LINOLEIC-ACID, ANTIOXIDANT ACTIVITY, QUALITY CRITERIA, DIRECT ADDITION, BEEF, FOOD, PRODUCTS, STRATEGIES
  • Atatürk Üniversitesi Adresli: Evet

Özet

The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 degrees C was investigated. The chia seed significantly affected water content (P < 0.01), cooking loss (P < 0.05), pH (P < 0.05) and total HAAs content (P < 0.01), whereas no significant impact (P > 0.05) was detected on TBARS value. With cooking, water content decreased (P < 0.01), while the pH and TBARS values increased (P < 0.01). Cooking temperatures significantly affected (P < 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8-DiMeIQx, 4,8-DiMeIQx, A alpha C and MeA alpha C were below the detectable limit (