Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation
Özet
Heterocyclic aromatic amines are carcinogenic and/or mutagenic compounds formed during cooking of
proteinaceous foods such as beef, chicken, and fish. Therefore, it is needed to reduce their amounts in cooked
meat. Due to oxidative reactions known to affect the formation of heterocyclic aromatic amines, the use of
synthetic antioxidants and spices with antioxidant properties and some food ingredients in the preparation,
production, and marination of meat and meat products are noteworthy. On the other hand, in some developed
countries, the use of synthetic antioxidants has been already banned. Therefore, natural spices receive great
attention.
Herein, the effect of using tarragon on the formation of heterocyclic aromatic amines in meatball preparation was
investigated. For this aim, 0,5% (w/w) of tarragon was added to the meatballs and the meatballs were cooked at
250°C on a hot plate. From the nine heterocyclic aromatic amines studied in the present study, only MeIQ (0,06
ng.g-1) was determined in the control group meatballs without tarragon. On the other hand, the use of tarragon at
the level of 0.5% completely inhibited the formation of MeIQ in the meatballs. In addition, the other heterocyclic
aromatic amines could also not be detected in the meatballs with tarragon. As a result, it could be recommended
to use 0,5% tarragon in meatball production due to the fact that it completely inhibits the formation of heterocyclic
aromatic amines in meatball cooked at 250°C.
Atıf için künye
Bulan, R., Aoudeh, E., & Öz, F. (2020). Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep (ss. 1197–1202).
BibTeX
@inproceedings{bulan2020-270197,
author = {Bulan, Revşan and Aoudeh, Eyad and Öz, Fatih},
title = {Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation},
booktitle = {2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020)},
address = {Gaziantep},
year = {2020},
pages = {1197--1202},
url = {https://akademik.atauni.edu.tr/yayinlar/270197-inhibitory-effect-of-tarragon-usage-on-the-formation-of-heterocyclic-aromatic}
}