Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca G., Soncu E. D., Kolsarici N., ÖZ F., Juneja V. K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, sa.6, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 6
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpp.13240
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: antioxidant, carcinogens in foods, chicken products, food safety, green tea extract, microwave, LONGISSIMUS-DORSI MUSCLE, FRIED BEEF PATTIES, MODEL SYSTEM, ANTIOXIDANTS, MEAT, COOKING, PRODUCTS, CREATINE, QUALITY, PEPPER
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract addition (GTE) into the covering material as well as microwave thawing (MT) on HCAs formation in CBs and CNs. Analysis of HCAs (IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AC, and MeAC) were performed using HPLC-DAD following solid phase extraction. While the total HCAs content varied between not quantified9.72ng/g meat and 1.94-22.01ng/g meat for commercial CBs and CNs, it ranged between not quantified3.42ng/g meat and not quantified0.31ng/g meat for CBs and CNs produced in the laboratory, respectively. Commercial CBs and CNs contained high amounts of HCAs, with MeIQx being the dominant HCA in all analyzed samples however, GTE and MT did not reduce the HCAs formation in CBs and CNs.