Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

“…Concerning beef chops, sous-vide cooking led to lower levels of individual IQx, MeIQ, 7,8-DiMeIQx, PhIP, A C content, and total HAAs than boiling and pan-frying methods (Oz & Zikirov, 2015). Microwave cooking led to lower levels of HAAs in Sliced-bacon and Turkey meat than other cooking methods such as pan-fried method (Oz, Kizil, Cakmak, & Aksu, 2015;Soladoye et al, 2017). Generally, "milder" cooking methods such as oven roasting, boiling may form lower amounts of HAAs (Alaejos & Afonso, 2011).…”

“…Table 3 gives a brief overview of the main results in relation to adjusting cooking methods or process conditions for reducing the formation of HAAs in heat-processed food. Different cooking methods mainly pan-frying, deep-frying, grilling, charcoalgrilling, microwave cooking, smoking, sous-vide cooking, boiling, barbecuing, and roasting have been extensively investigated for the formation of HAAs in various foodstuffs (Guo et al, 2014;Liao, Wang, Xu, & Zhou, 2010;Omojola, Ahmed, Attoh-Kotoku, & Wogar, 2014;Oz & Kotan, 2016;Oz & Zikirov, 2015;Oz et al, 2010;Oz, Kızıl, & Çelık, 2015;Raza, Shabbir, Khan, Suleria, & Sultan, 2014;Soladoye et al, 2017). Results showed different cooking methods had different influences on the formation of HAAs.…”

“…Hence, scientists around the world have recently focused on the investigation about how to reduce HAAs in heat‐processed foods and attempted to find possible strategies to inhibit the formation of HAAs (Chen et al., ; Oz & Seyyar, ; Rahman, Sahar, Khan, & Nadeem, ; Tengilimoglu‐Metin & Kizil, ). To date, several inhibitory strategies such as adjusting cooking methods (Guo et al., ; Oz & Kotan, ; Oz & Zikirov, ; Oz, Kaban, & Kaya, ; Soladoye et al., ), changing thermal treatments (Raza, Shabbir, Khan, Suleria, & Sultan, ; Shabbir, Raza, Anjum, Khan, & Suleria, ), adding antioxidants or substances which have inhibiting effect on the formation of HAAs (Chen et al., ; Gibis & Weiss, , ; Jinap, Hasnol, Sanny, & Jahurul, ; Natale, Gibis, Rodriguez‐Estrada, & Weiss, ; Oz & Cakmak, ; Oz & Kaya, ; Rounds, Havens, Feinstein, Friedman, & Ravishankar, ; Tengilimoglu‐Metin, Hamzalioglu, Gokmen, & Kizil, ; Viegas, Amaro, Ferreira, & Pinho, ; Zeng et al., ) have been proven to be useful for minimizing the formation of HAAs in various foodstuffs. However, to the best of our knowledge, there is a lack of systematic and comprehensive overview about mitigation strategies on the formation of HAAs in various foodstuffs.…”

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

“…In regard to carbonylation, a remarkable evolution has been observed in the methodological approach and depth of the discussions whenever the routine dinitrophenylhydrazine (DNPH) method, still valid and profusely used, was replaced by the identification of specific protein carbonyls in assorted muscle foods such as beef patties (Rysman, Van Hecke, Van Poucke, De Smet, & Van Royen, ; Utrera, Morcuende, Ganhão, & Estévez, ), fermented sausages (Berardo et al., ; Rysman, Van Hecke, De Smet, & Van Royen, ), bacon (Soladoye et al., ), and milk and dairy proteins (Luna & Estévez, ; Milkovska‐Stamenova, Mnatsakanyan, & Hoffmann, ). Exact mass‐based mass spectrometric technology has also been applied to identify and locate such specific protein carbonyls in pork proteins (Bernevic et al., ; Mitra, Lametsch, Akcan, & Ruiz‐Carrascal, ; Mitra, Lametsch, Greco, Ruiz‐Carrascal, ) and proteins from bovine raw milk and assorted processed dairy products (Milkovska‐Stamenova et al., ).…”

“…According to Soladoye et al. (), the concentration of protein carbonyls in bacon subjected to a smoking process (max. T ª = 80 °C for 3.5 hr) is 80 nmol/mg protein while the concentration of such protein oxidation products in soy protein isolate heated for 8 hr at 100 °C is only 10 nmol/mg protein (Zhang et al., ).…”