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

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.