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-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 6
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfpp.12264
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.583-590
  • Hacettepe Üniversitesi Adresli: Evet

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.