Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, sa.4, 2017 (SCI-Expanded)
Effect of the usage of chitosan (0.25, 0.50, 0.75 and 1%, w/w) on the formation of heterocyclic aromatic amines (HCAs) and some quality properties of meatball was investigated. Meatballs were cooked with hot plate at three different temperatures (150, 200 and 250C). pH and TBARS values increased with addition of chitosan, while cooking losses decreased. While no changes in L* values determined with chitosan addition, a* and b* values increased. Cooking caused a decrease in water content, L*, a* and b* values, while it increased pH and TBARS values. While 7,8-DiMeIQx, 4,8-DiMeIQx and MeA alpha C were not detected; varying amounts of IQx (up to 0.12 ng/g), IQ (up to 1.34 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (<0.047 ng/g), PhIP (up to 2.66 ng/g) and AaC (up to 0.84 ng/g) were detected. While total HCA content ranged between 0.09 and 5.05 ng/g, adding chitosan decreased (20.00-59.80%) total HCA content.