The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Herein, the assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines (HAAs) and some of their precursors was evaluated. Creatine and creatinine levels were ranged between 0.57-0.80 and 0.28-0.94 mg g(-1), respectively. Glutamic acid was found to be the most abundant amino acid in both bouillons. 2-amino-3,7,8-trimethylimidazo[4,5-integral]quinoxaline (7,8-DiMeIQx, up to 0.03 ng g(-1)) was the only quantified analyte in beef bouillons, whereas it (up to 0.08 ng g(-1)) was determined in addition to 2-amino-3-methylimidazo[4,5-integral]quinoxaline (IQx, up to 0.08 ng g(-1)) in chicken bouillons. Creatine, creatinine and free amino acid composition did not have the capacity to initiate the formation of HAAs. Therefore, bouillons do not pose risk in terms of HAAs. However, it should be noted that multiple factors, such as the substrate amount and production conditions, may affect the results. Glutamic acid content is remarkable in commercial bouillons sold in Turkey.

Dergi

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Yıl

2021

Cilt

56

Sayı

1

Sayfa

504-513

ISSN

0950-5423

eISSN

1365-2621

DOI

10.1111/ijfs.14666

WoS UID

WOS:000545114700001