Heterocyclic aromatic amines are carcinogenic and/or mutagenic compounds formed during cooking of proteinaceous foods such as beef, chicken, and fish. Therefore, it is needed to reduce their amounts in cooked meat. Due to oxidative reactions known to affect the formation of heterocyclic aromatic amines, the use of synthetic antioxidants and spices with antioxidant properties and some food ingredients in the preparation, production, and marination of meat and meat products are noteworthy. On the other hand, in some developed countries, the use of synthetic antioxidants has been already banned. Therefore, natural spices receive great attention.

Herein, the effect of using tarragon on the formation of heterocyclic aromatic amines in meatball preparation was investigated. For this aim, 0,5% (w/w) of tarragon was added to the meatballs and the meatballs were cooked at 250°C on a hot plate. From the nine heterocyclic aromatic amines studied in the present study, only MeIQ (0,06 ng.g-1) was determined in the control group meatballs without tarragon. On the other hand, the use of tarragon at the level of 0.5% completely inhibited the formation of MeIQ in the meatballs. In addition, the other heterocyclic aromatic amines could also not be detected in the meatballs with tarragon. As a result, it could be recommended to use 0,5% tarragon in meatball production due to the fact that it completely inhibits the formation of heterocyclic aromatic amines in meatball cooked at 250°C.