Show simple item record

AuthorSavaş, Adem
AuthorEkiz, Elif
AuthorElbir, Zeynep
AuthorSavaş, Burcunur Demir
AuthorProestos, Charalampos
AuthorElobeid, Tahra
AuthorKhan, Mohammad Rizwan
AuthorOz, Fatih
Available date2023-11-12T08:03:14Z
Publication Date2023-01-01
Publication NameSeparations
Identifierhttp://dx.doi.org/10.3390/separations10010029
CitationSavaş, A., Ekiz, E., Elbir, Z., Savaş, B. D., Proestos, C., Elobeid, T., ... & Oz, F. (2023). Advantageous effects of sumac usage in meatball preparation on various quality criteria and formation of heterocyclic aromatic amines. Separations, 10(1), 29.‏
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85146769522&origin=inward
URIhttp://hdl.handle.net/10576/49181
AbstractHeterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. The sumac usage caused a reduction in pH (p < 0.01), cooking loss (p < 0.05), lipid oxidation level (TBARS, p < 0.01), and total HAA amount (p < 0.05) of the samples. In addition, increasing the cooking temperature significantly decreased the pH value (p < 0.01) and increased the cooking loss (p < 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation.
Languageen
PublisherMDPI
Subjectcarcinogenic
cooking loss
heterocyclic aromatic amines
lipid oxidation
meatball
mutagenic
quality
sumac
TitleAdvantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines
TypeArticle
Issue Number1
Volume Number10
dc.accessType Open Access


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record