Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels

ÖZ F., SEYYAR E.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.64, sa.15, ss.3070-3082, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 15
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1021/acs.jafc.5b05716
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3070-3082
  • Anahtar Kelimeler: sous-vide, trout fillets, heterocyclic aromatic amine, bisphenol-A, PERFORMANCE LIQUID-CHROMATOGRAPHY, MEAT-PRODUCTS, CANNED FOOD, BEEF, QUALITY, FISH, TIME, PROTEINS, EXPOSURE, HEAT
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of different cooking temperatures (65, 75, and 85 degrees C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ MeIQ, 7,8-DiMeIQx, 4,8 DiMeIQx, PhIP, A alpha C and MeA alpha C could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQ. In addition, the migration level of BPA in sous-vide cooked samples ranged between 4.93 and 27.11 ng/g.