DETERMINATION THE EFFECTS OF SOME MICROENCAPSULATED ESSENTIAL OILS AND ACTIVE COMPOUNDS ON HETEROCYCLIC AROMATIC AMINE FORMATION IN CHICKEN AND BEEF PATTIES
Project no. 28439 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>In many countries, consuming fresh or heat-treated meat products is an important part of people’s daily diet. Despite the numerous health advantages obtained from consuming meat and animal-based foods, there is a probability that particular mutagenic and carcinogenic compounds, such as heterocyclic aromatic amine (HCA) molecules could develop. Simultaneously, the susceptibility of meat-based products to spoiling caused the investigation of various methods for preservation. This study investigated, the effects of direct addition of thyme, black pepper, thyme oil, black pepper oil, carvacrol and piperine components and the effects of the addition of thyme oil, black pepper oil, carvacrol and piperine components in microencapsulated form at different ratios (0%, 0.1% and 1%, 0.2% and 2%) to meatball samples prepared from beef and chicken meat on the quality properties during storage and the formation of heterocyclic aromatic amine compounds. Uncooked beef and chicken meatball samples were treated with 1% and 2% thyme and black pepper, as well as 0.1% and 0.2% thyme oil, black pepper oil, carvacrol, and piperine, in both free and microencapsulated forms. Complex coacervation method was used in the preparation of microcapsules containing thyme oil, black pepper oil, carvacrol and piperine added to meatball samples at 0.1% and 0.2%. Total phenolic content analysis, antioxidant activity analysis, color analysis, fourier transform infrared spectroscopy spectrum (FTIR) analysis, scanning electron microscope imaging (SEM), thermogravimetric analysis were performed in the prepared microcapsules. Groups of beef and chicken meatballs treated with 2% thyme and black pepper, and 0.2% free and microencapsulated forms of thyme oil, black pepper oil, carvacrol, and piperine were stored for 60 days at -20 oC to determine changes in quality characteristics. During the storage process, color analysis, texture profile analysis, pH analysis, thiobarbituric acid reactive substances (TBARS) analysis and sensory analysis were applied to meatball samples on the 0., 15., 30., 45. and 60. days; while total mesophilic aerobic bacteria count analysis was performed on the 0. and 60. days. Moisture, protein, fat, ash, pH, total phenolic content and antioxidant activity analyses were performed on all sample groups before cooking. Different groups of beef and chicken meatballs containing 1% and 2% thyme and black pepper powders, and 0.1% and 0.2% free and microencapsulated thyme oil, black pepper oil, carvacrol, and piperine were pan-fried and oven-baked at 200 oC. After cooking, the thiobarbituric acid reactive substances (TBARS) content, total phenolic content, antioxidant activity and heterocyclic aromatic amine content of the samples were determined. Heterocyclic aromatic amine analysis in cooked meatball samples was carried out using high performance liquid chromatography (HPLC) after extraction and purification of HCA compounds from the meatball samples. Using the peaks obtained by high performance liquid chromatography, IQ, MeIQx, 4,8-DiMeIQx PhIP, norharman and harman were determined in the diode array detector (DAD). According to result, the components added in microencapsulated form prevented lipid oxidation and microbial development in meatball samples during storage. Additionally, the components added in microencapsulated form, particularly carvacrol and piperine microcapsules, improved the samples' qualitative characteristics while they were being stored and successfully increased their shelf life. Following cooking, it was shown that the control group meatball samples had a considerably higher total heterocyclic aromatic amine content than the other groups (P<0.05). The highest amounts of heterocyclic aromatic amine production were suppressed during pan-frying and oven-baking in samples containing carvacrol and piperine microcapsules. The highest amounts of heterocyclic aromatic amine production were suppressed during pan-frying and oven-baking in samples containing carvacrol and piperine microcapsules. In terms of preventing the development of heterocyclic aromatic amines and enhancing quality attributes, the study's findings showed that adding the microencapsulated substances to the meat matrix was more successful than using them in their free form.</p><p>Keywords: heterocyclic aromatic amine, microencapsulation, thyme, thyme oil, carvacrol, black pepper, black pepper oil, piperine, chicken meatballs, beef meatballs</p>