EFFECTS OF SOME NATURAL ANTIOXIDANTS AND DIFFERENT COOKING CONDITIONS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN MEATBALLS
Project no. 20887 · Status: Kapanmış · 2019
Summary
Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health with their consumption with food. In this thesis, beef meatballs with 20% fat content were prepared with the addition of propolis extract, carob extract, rosehip seed oil and pumpkin seed oil in different ratios (0%, 1% and 2%), and their effects on HCA contents and amounts were determined by cooking in different conditions. Before cooking, moisture, protein, fat, ash and pH analyzes were performed for each sample group. Meatball samples were cooked at 150oC, 200oC and 250oC, in the oven and pan, and by using the peaks obtained by HPLC analysis, IQ, MeIQx and 4,8-DiMeIQx compounds were determined at DAD detector, PhIP, norharman and harman compounds were determined at fluorescence detector. According to the results of the analysis, it has been observed that the additives with natural antioxidant properties, which are used at different proportions, significantly reduce the formation of HCA compounds by evaluating them according to different temperature and cooking method parameters. Depending on the cooking method, the total amount of HCA generally increases with the increase in temperature. Between the samples with additives, the highest total HCA amount (9,52 ng/g) was seen in the samples cooked in a pan with 2% rosehip seed oil extract at 200oC, while the lowest total HCA amount (0.97 ng/g) was in the samples cooked in a pan at 150oC. It was determined that the total HCA content of the samples belong to the control group was significantly higher than the other groups (P<0.05). Carob extract had the highest inhibitory effect on total HCA formation, while the lowest inhibition was seen in rosehip seed oil. The total HCA content of meatballs cooked in the pan was found higher than those cooked in the oven. All the analysis results were evaluated statistically.