Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

“…Water, pH and TBARS analysis results of beef muscle ( M. gluteus medius ), intermuscular fat and raw meatballs are given in Table . Similar results have been found by other researchers …”

“…It is also seen in the literature that pH values of meat increase as a result of cooking. Thus, in the study that Oz et al . performed, they found that pH value which they determined as 6.09 in meatballs before cooking increased to 6.17 after cooking.…”

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

“…The crude fat content of raw meat, intermuscular fat, and raw meatballs were 8.52%, 77.70%, and 14.76%, respectively. Similar results have been found by other researchers …”

“…Pais et al . were unable to identify IQx in beef meat fried for 30 min at 275 °C and Oz et al . were also unable to identify IQx in meatballs fried at 150 °C.…”

“…By cooking, food not only loses those of its vitamins and minerals that are not heat resistant but it also undergoes changes in its fatty acid composition due to lipid oxidation. Water that departs from food during cooking also removes some water‐soluble ingredients . Moreover, it has been proven in epidemiological studies that some of the compounds that occur as a result of reactions during the cooking of proteinaceous foods are mutagenic and/or carcinogenic.…”