Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

Bingol M., Brennan C., Zeng M., Öz F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.57, sa.12, ss.7653-7665, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 12
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/ijfs.16110
  • 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.7653-7665
  • Anahtar Kelimeler: Astaxanthin, cooking, heterocyclic aromatic amines, lipid oxidation, meatball, AROMATIC-AMINES, HAEMATOCOCCUS-PLUVIALIS, CHEMICAL-STABILITY, CHICKEN MEATBALLS, LIPID OXIDATION, MEAT-PRODUCTS, MODEL SYSTEMS, SEED EXTRACT, HEALTH-RISKS, COOKED FOODS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Herein, effects of astaxanthin usage on some quality parameters of meatballs and heterocyclic aromatic amines (HAAs) formation were investigated. The water content of meatballs with 1% of astaxanthin exhibited significantly (P < 0.05) lower water content than other groups. The pH values of the samples were significantly (P < 0.05) reduced due to astaxanthin addition; the higher the concentration used, the lower the pH value. Astaxanthin addition improved the oxidative stability and the colour properties of meatballs since the fortified samples exhibited significantly (P < 0.05) lower thiobarbituric acid reactive substances and L* values and higher a* and b* values than the control samples in a non-dose dependent manner. Only MeIQx was detected in meatballs cooked at 150 degrees C, the major compound in the other groups. The total HAAs content of meatballs ranged from 0.18 to 7.28 ng g(-1), and it increased with increasing the cooking temperature. Astaxanthin addition inhibited or promoted HAAs formation depending on the cooking temperature. An increase (94-244%) in the total HAAs content was observed in the meatballs cooked at 150 degrees C, whereas a reduction of 47-54% in the total HAAs of those cooked at 200 degrees C was observed. Thus, astaxanthin could be recommended in producing of meatballs that will be cooked at 200 degrees C.