The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

ÖZ F., CAKMAK I. H.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.65, ss.1031-1037, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2015.09.040
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1031-1037
  • Anahtar Kelimeler: Meatball, Conjugated linoleic acid, Grilling, Heterocyclic aromatic amine, MODEL SYSTEMS, ANTIOXIDANT, FOODS, TEMPERATURE, PEPPER, TIME
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of conjugated linoleic acid (CIA) usage in meatball production on the formation of heterocyclic aromatic amines (HCAs) were investigated. Meatball mixtures [0% (control), 0.05%, 0.1%, 0.25% and 0.5% CIA] were grilled with hot plate at three different temperatures (150 degrees C, 200 degrees C and 250 degrees C). CIA had no significant effect (p > 0.05) on water content and cooking loss, while it had a significant effect (p 0.01) on pH and total HCA amount. While IQx was not detected, varying amounts of IQ, (0.029 ng/g>) over bar), MeIQx (up to 0.21 ng/g), MeIQ (up to 0.09 ng/g), 7,8-DiMeIQx (up to 0.15 ng/g), 4,8-DiMeIQx (up to 0.08 ng/g), PhIP (up to 0.83 ng/g), AczC (up to 0.24 ng/g) and MeA alpha C (up to 0.05 ng/g) were detected. Total HCA amount ranged between 0.03 and 1.49 ng/g. The usage of 0.25% CIA significantly reduced the total HCA amount, especially in the samples grilled at 250 degrees C. (C) 2015 Elsevier Ltd. All rights reserved.