Herein, effects of astaxanthin usage on some quality parameters of meatballs and heterocyclic aromatic amines (HAAs) formation were investigated. The water content of meatballs with 1% of astaxanthin exhibited significantly (P < 0.05) lower water content than other groups. The pH values of the samples were significantly (P < 0.05) reduced due to astaxanthin addition; the higher the concentration used, the lower the pH value. Astaxanthin addition improved the oxidative stability and the colour properties of meatballs since the fortified samples exhibited significantly (P < 0.05) lower thiobarbituric acid reactive substances and L* values and higher a* and b* values than the control samples in a non-dose dependent manner. Only MeIQx was detected in meatballs cooked at 150 °C, the major compound in the other groups. The total HAAs content of meatballs ranged from 0.18 to 7.28 ng g À1 , and it increased with increasing the cooking temperature. Astaxanthin addition inhibited or promoted HAAs formation depending on the cooking temperature. An increase (94-244%) in the total HAAs content was observed in the meatballs cooked at 150 °C, whereas a reduction of 47-54% in the total HAAs of those cooked at 200 °C was observed. Thus, astaxanthin could be recommended in producing of meatballs that will be cooked at 200 °C.
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