THE EFFECTS OF WOOD FIRE COOKING METHOD PARAMETERS OF YAPRAK DONER ON HETEROCYCLIC AMINE (HCA) FORMATION AND SOME CHARACTERISTICS OF THE PRODUCT
Project no. 21497 · Status: Kapanmış (Yayın bekleniyor) · 2020
Summary
In this study, it was aimed to investigate the effects of the use of the different amounts of fuel and cooking time of yaprak doner by wood fire production on some physical, chemical, sensory properties and formation of health-hazards heterocyclic amines (HCA) compounds of the product. For this purpose, two different rates of wood (5 and 8 kg) and 3 different cooking times (1, 2, and 3 min) parameters in the production of beef doner were applied to determine the proximate composition (moisture, fat, ash, protein), salt, pH, cooking yield, color measurement, texture profile, HCA (IQ, MeIQx, 4,8-DiMeIQx, PhIP, Norharman, Harman) and sensory analyses were performed. Increasing the cooking time and the amount of wood in the cooking process significantly increased the total amount of HCA compounds formed in the doner samples (P<0.05). The highest amount of total HCA compound was determined in the doner sample which was cooked with a high amount of fuel (8 kg) and for the longest time (3 min). The cooking yield value decreased significantly with the increase of cooking time and wood amount (P<0.05). Usage of different amounts of fuel and the cooking times in the cooking process caused significant differences between the L*, a*, b* C*, h*, ?E*, and ?C*, texture profile values, the texture and the general acceptance scores that evaluated with the sensory analysis of the samples (P<0.05). With this study, it was concluded that the evaluation of the parameters of the traditional wood fire cooking method is important in terms of improving the quality of the product, as well as preventing the formation of HCA compounds that are harmful to health.