THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS


ÖZ F., KIZIL M. , Cakmak I. H. , Aksu M. I.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.39, no.6, pp.2820-2833, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1111/jfpp.12533
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.2820-2833

Abstract

The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant effect (P > 0.05) on water content, pH, thiobarbituric acid reactive substance, L-star, a(star) and b(star) values and cooking loss of the samples, while cooking temperatures had a significant effect (P < 0.01) on these parameters except for pH value. While 4,8-DiMeIQx and MeA alpha C could not be detected, varying amounts of IQx (up to 0.53 ng/g), IQ (up to 0.18 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (up to 0.56 ng/g), 7,8-DiMeIQx (up to 0.19 ng/g), PhIP (up to 2.61 ng/g) and A alpha C (up to 0.58 ng/g) were detected. Total HCA content ranged between 0.10 and 4.49 ng/g. Up to 0.1% CLA reduced the total HCA amount at all cooking temperatures.