Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

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Savaş A., Ekiz E., Elbir Z., Savaş B. D., Proestos C., Elobeid T., ...Daha Fazla

SEPARATIONS, cilt.10, ss.29-42, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10
  • Basım Tarihi: 2023
  • Doi Numarası: 10.3390/separations10010029
  • Dergi Adı: SEPARATIONS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Directory of Open Access Journals
  • Sayfa Sayıları: ss.29-42
  • Anahtar Kelimeler: heterocyclic aromatic amines, sumac, meatball, lipid oxidation, cooking loss, mutagenic, carcinogenic, quality, RHUS-CORIARIA L., COOKING METHODS, LINOLEIC-ACID, SEED EXTRACT, BEEF PATTIES, INHIBITION, PRODUCTS, PEPPER, HYDROCARBONS, SPICES
  • Atatürk Üniversitesi Adresli: Evet

Özet

Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 degrees C were investigated. The sumac usage caused a reduction in pH (p < 0.01), cooking loss (p < 0.05), lipid oxidation level (TBARS, p < 0.01), and total HAA amount (p < 0.05) of the samples. In addition, increasing the cooking temperature significantly decreased the pH value (p < 0.01) and increased the cooking loss (p < 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-integral]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 degrees C, it was only determined in the control group samples cooked at 250 degrees C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation.