Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

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

“…Similarly, there are also other studies in the literature showing that MeAαC could not be detected. Thus, MeAαC was not found in chicken drumstick and chicken wings which were pre‐cooked in a microwave and then deep fried at 175 °C for 3.5 to 8.5 min or in beef cooked on a pan at 150–250 °C for 10 min . However, MeAαC was determined at amounts between 0.06 and 0.16 ng g −1 in kebabs and at amounts between 0.49 and 0.52 ng g −1 in beef charbroiled at up to 75 °C …”

“…Similarly, there are also other studies in the literature showing that 7,8‐DiMeIQx could not be detected. Thus, 7,8‐DiMeIQx could not be detected in beef cooked on a hot plate at 225 °C for 5–10 min, in beef cooked at 175 °C for 10 min, in beef with onion grilled at 230 °C, chicken drumstick and chicken wings which were pre‐cooked in a microwave and then deep fried at 175 °C for 3.5 to 8.5 min . in beef cooked on a hot plate at 150–200 °C for 9 min, trout fillets cooked by the sous‐vide method at 65–85 °C, in beef grilled at 200 °C for 1.5 to 2 min and in meatballs cooked on a hot plate at 150–250 °C for 8 min .…”

“…Similarly, there are also other studies in the literature showing that PhIP could not be detected. Thus, PhIP could not be detected in beef cooked at 175 °C for 10 min, in chicken drumstick and chicken wings which were pre‐cooked in a microwave and then deep fried at 175 °C for 3.5 to 8.5 min, in beef meatballs fried on a pan at 180 °C for 8 min, in beef meatballs baked in the oven at 180 °C for 27 min, in beef meatballs deep fried at 150 °C for 5 min, in beef meatballs charbroiled at 280 °C for 20 min, and in beef fried on a pan at 150–250 °C for 10 min . However, PhIP was determined at amounts between 0.16 and 8.22 ng g −1 in beef grilled at 180–280 °C for 7 to 10 min, at amounts between 0.22 and 0.25 ng g −1 in kebabs, at amounts between 0.38 and 1.88 ng g −1 in beef deep fried at 200 °C for 20 min, at amounts between 0.42 and 1.11 ng g −1 in beef meatballs fried on a pan at 180 °C for 8 min, at amounts between 0.48 and 0.57 ng g −1 in beef meatballs baked in the oven at 180 °C for 27 min, at amounts between 0.51 and 0.69 ng g −1 in beef meatballs deep fried at 150 °C for 5 min and at amounts between 0.39 and 1.23 ng g −1 in beef meatballs charbroiled at 280 °C for 20 min, at amount 1.1 ng g −1 in beef grilled at 180–200 °C for 12 min, at amounts between 1.33 and 7.36 ng g −1 in beef cooked in a stainless steel saucepan at 98 °C, at amounts between 1.78 and 10.41 ng g −1 in meatballs grilled at 223 °C for 20 min, at amounts between 1.87 and 4.59 ng g −1 in meat grilled at 200 °C for 20 min and between not detected and 1.52 ng g −1 in chops fried on a teflon pan at 200 °C for 6 min, at amounts between 2.79 and 13.85 ng g −1 in beef meatballs deep fried at 180 °C for 3 min, at amounts between not detected and 14 ng g −1 in beef cooked at 175 °C for 10 min and at amounts between 8.8 and 33.8 ng g −1 in beef fried in a teflon pan at 200 °C for 8 min …”

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

“…HCAs were extracted from the meat part of CBs and CNs using the method developed by Gross and Grüter () and modified by Messner and Murkovic (). HPLC analysis was done according to Haskaraca, Demirok, Kolsarici, Öz, and Özsaraç () under the same HPLC conditions. The identification of HCAs was carried out by comparing retention time, UV spectra (at 264 nm) recorded for standards and HCAs standards spiked samples.…”

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

“…There were many attempts to reduce heterocyclic amine formation by the addition of various additives to the meat products or model systems. Some studies showed that additives as vitamins (Wong, Cheng, & Wang, 2012), natural plant extracts, such as green tea (Quelhas et al, 2010), thyme, savory and oregano (Damašius, Venskutonis, Ferracane, & Fogliano, 2011) reduced the formation of heterocyclic amines, while other studies showed that green tea extract (Haskaraca, Demirok, Kolsarıcı, Öz, & Özsaraç, 2014) did not show any reducing effect.…”