Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Abstract

In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatballs showed a significant (p < 0.01) effect on pH, thiobarbituric acid reactive (TBARS) value, and total HAA. The cooking process significantly (p < 0.01) affected the meatballs’ water content, pH, and TBARS values, while the cooking loss and total HAA content of meatballs were significantly (p < 0.01) affected by cooking temperature. It was found that the cumin usage rate in meatballs increased the pH value, while it was found to decrease the TBARS value. As expected, the cooking process was associated with a reduction in water, while it was found to result in an increase in the pH and TBARS values. On the other hand, both cooking temperature and cumin addition to meatballs led to an increase in their total HAA content. Diverse samples exhibited detectable levels of IQx, MeIQx, MeIQ, and PhIP compounds. The presence of MeIQx compound was found in all samples, except for the control group cooked at 150 °C. Additionally, the use of 0.5% and 1% cumin in meatballs cooked at temperature of 250 °C had an inhibitory effect on MeIQx compound. Our results revealed that the incorporation of cumin in the meatballs resulted in an increase in the total HAA content, likely due to its prooxidant effect. However, it was found that the use of cumin at certain rates could reduce the formation of MeIQx compound with an antioxidant effect. However, in this study found that even if 100 g of meatballs with the highest concentration of total HAA were consumed, the maximum HAA exposure limit value (0–15 µg/day) was not exceeded.

Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep‐fried meatballs: impact on heterocyclic aromatic amine formation

“…While a positive correlation was observed between total HAA levels and protein ( r = 0.58, P < 0.01), fat ( r = 0.5, P < 0.01), and cooking loss ( r = 0.47, P < 0.01), a negative correlation was found between total HAA levels and water ( r = −0.35, P < 0.05). The current findings align with previous reports, 37,57 underscoring the adverse association between water and HAA formation, as water facilitates the transportation of precursors to the meat surface. Furthermore, the positive correlation between cooking loss and total HAAs might be linked to the transport of water‐soluble precursors to the meat's surface.…”

“…Similarly, in a prior study, when basil extract was applied to the beef samples cooked on a grill at 200 °C for 20 min, it resulted in an elevation of PhIP content compared to the control samples, and this increase was attributed to the prooxidant effects of the basil extract 48 . In accordance, another previous research revealed that addition of 0.5% and 1% cumin increased the formation of PhIP in meatballs cooked at 250 °C 37 . Research has revealed that the formation of PhIP results from the Maillard reaction, which involves glucose, phenylalanine, and creatine 49 .…”

“…Another research study showed that total HAA levels were up to 2.75 ng g −1 in meatballs fried at 150, 200, and 250 °C 51 . Several studies have demonstrated the capacity of various compounds, through their antioxidant properties, to reduce total HAAs in meatball samples cooked under varying conditions 35,37,44,46,50 . In the present study, the application of RME, across all concentrations, cooking temperatures, and application methods, reduced the total HAA formation up to 100% compared to the control samples (Table 3).…”

“…Notably, neither the extract application method nor the extract concentrations exhibited any significant impact on the proximate composition and cooking loss. Similarly, prior studies indicated that these parameters were influenced by variations in cooking temperature, whereas the introduction of antioxidant extracts did not exert an impact 18,36,37 …”

“…The formation of harmful compounds and their impact on quality criteria, such as shelf life, product longevity, nutrient content, and nutritional profile, are the result of oxidation reactions. Consequently, TBARS analysis holds significant importance as one of the crucial quality parameters in meat and meat products 37 . TBARS values of meatball samples are given in Table 2.…”