HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON


ÖZ F., Cakmak I. H. , Zikirov E., KIZIL M. , TURHAN S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.39, sa.6, ss.583-590, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 39 Konu: 6
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfpp.12264
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayıları: ss.583-590

Özet

Kavurma is a traditional coarsely diced and cooked meat product in Turkey. Heterocyclic aromatic amines (HCAs), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were determined. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 0.07 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 15.60 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.10 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.36 ng/g) were detected in commercially cooked kavurma, whereas 2-amino-3-methylimidazo[4,5-f] quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b] indole (A alpha C) and 2-amino-3-methyl-9Hpyrido[2,3-b]indole (MeA alpha C) were not detected in any of the analyzed samples. Total HCA amounts in kavurma cooked in steam and copper cauldron were 16.01 and 12.56 ng/g, respectively.