Article 2021 · 28 atıf

Effect of basil use in meatball production on heterocyclic aromatic amine formation

Özet

Herein, the effects of basil usage in meatball production on various quality criteria and heterocyclic aromatic amine (HAA) formation were investigated. The use of basil at every rate caused a significant reduction in TBARS value compared to control group. Cooking caused an increase in pH and TBARS values. IQx, IQ, A alpha C and MeA alpha C compounds could not be detected, while various amounts of MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx and PhIP were determined in the samples. Total HAA contents were determined up to 1.61 ng g(-1)and increasing of cooking temperature increased total HAA content, except for meatball with 1% basil. The reducing or enhancing effect of the use of basil in meatball production on the formation of HAA varied depending on the usage rate and cooking temperature. It was determined that even if 100 g of the meatballs containing 0.5% basil cooked at 250 degrees C whose total amount of HAA content was the highest, is eaten, the intake amount is far below 1 mu g.

Anahtar Kelimeler

Meatball Sweet basil Cooking Heterocyclic aromatic amine TBARS DIFFERENT COOKING METHODS LIPID OXIDATION MODEL SYSTEMS BEEF PATTIES HYDROCARBONS ANTIOXIDANT INHIBITION PROFILES EXTRACTS PEPPER

WoS Kategorileri

Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Yıl: 2021
Cilt: 58
Sayı: 8
Sayfa: 3001-3009
ISSN: 0022-1155
eISSN: 0975-8402
DOI: 10.1007/s13197-020-04803-w
WoS UID: WOS:000572623400001

Yayını aç (DOI)