The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

Öz, Fatih; Kızıl, Mevlüde; Zaman, Ali; Turhan, Sadettin

doi:10.1016/j.lwt.2015.09.023

Cited by 64 publications

(92 citation statements)

References 42 publications

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“…This can be explained by the higher water content of leg meat than breast as previously suggested. Oz et al (a) reported that chitosan with both low and medium molecule weight decreased the total HCA formation of the samples by 14.3 to 100%, and attributed this effect to the fact that chitosan increased the water holding capacity of the chops. Similarly, Melo et al () and Viegas et al () showed that total HCA content of beef meat considerably decreased after marination of meat with beer and wine and suggested that the increment of the water content of the samples as a result of dextrin content of the beer and wine resulted in decrement in HCA levels.…”

Section: The Results Of Hca Contentmentioning

confidence: 99%

“…In addition, International Agency for Research on Cancer (IARC) has classified MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 in class 2B as “possible human carcinogens” and IQ in class 2A as “probable human carcinogens” (IARC, ). HCA species and levels in heat‐treated meat and meat products depend on the presence and concentrations of various factors such as meat type, cooking temperature, cooking time, cooking equipment and method, pH, water activity, level of carbohydrates, free amino acids, creatine, fats, lipid oxidation, and antioxidants and heat and mass transfer levels (Oz, ; Oz, Cakmak, Zikirov, Kizil, & Turhan, ; Oz, Kizil, Zaman, & Turhan, b; Oz, Kizil, & Çelik, ; Oz & Kaya, ; Pais, Salmon, Knize, & Felton, ). HCAs are classified into two main chemical classes as aminoimidazoazoarenes and aminocarbolines (Skog & Solyakov, ).…”

Section: Introductionmentioning

confidence: 99%

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The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

Öz

Yüzer

2017

Journal of Food Processing and Preservation

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The effects of different cooking methods (boiling, pan‐frying without oil, deep‐fat frying, hot plate, oven and microwave cooking) on formation of heterocyclic aromatic amines (HCAs) in turkey breast and leg meats were investigated. Effect of cutting meat on pH values of the samples was found to be significant (P < .01) and cooking methods showed significant effects (P < .01) on water contents of the samples. Following the cooking, a decrement and an increment in water contents and pH values of the samples were observed, respectively. Importantly, AαC and MeAαC were not presented in any of the samples cooked with different methods whereas IQx and MeIQx were detected in all samples. The total HCAs levels in breast and leg meat ranged between 2.90 and 52.34 ng/g, 2.38 and 21.35 ng/g, respectively. The highest total HCA contents in breast and leg meat were found to be in deep‐fat fried samples followed by oven cooked samples. Practical applications Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during the cooking of protein rich foods such as beef, poultry, and fish. Due to the fact that the formation of HCAs is related to the cooking methods, the HCAs formation as affected by various cooking methods has to be investigated. To date, more than 30 reports on HCAs content in poultry such as chicken, turkey, duck and goose have been published. On the other hand, studies are limited in the literature on turkey meat. The present study was therefore undertaken in an attempt to investigate the effects of different cooking methods (boiling, pan‐frying without oil, deep‐fat frying, hot plate, oven and microwave cooking) on the formation of HCAs in turkey breast and leg meats.

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Section: The Results Of Hca Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

Öz

Yüzer

2017

Journal of Food Processing and Preservation

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“…As known, despite creating favorable flavor and texture in fish flesh on the account of cooking, it can cause producing some perilous compounds in the fish texture, threating consumer healthy. One of these most important compounds is heterocyclic aromatic amines (HAAs) (Khan et al, ; Oz, Kizil, Zaman & Turhan, ). HAAs belong to a group of mutagenic and carcinogenic compounds formed during cooking of foods, especially red meat, poultry, and fish (Oz & Kaya, ; Oz, Kızıl, Zaman, & Turhan, ; Oz & Kotan, ).…”

Section: Introductionmentioning

confidence: 99%

“…One of these most important compounds is heterocyclic aromatic amines (HAAs) (Khan et al, ; Oz, Kizil, Zaman & Turhan, ). HAAs belong to a group of mutagenic and carcinogenic compounds formed during cooking of foods, especially red meat, poultry, and fish (Oz & Kaya, ; Oz, Kızıl, Zaman, & Turhan, ; Oz & Kotan, ). The International Agency for Research on Cancer (IARC) classified HAAs in class 2B such as MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 are possible as carcinogens for human, and IQ, in class 2A, is as a probable carcinogen for human (IARC, ).…”

Section: Introductionmentioning

confidence: 99%

“…The International Agency for Research on Cancer (IARC) classified HAAs in class 2B such as MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 are possible as carcinogens for human, and IQ, in class 2A, is as a probable carcinogen for human (IARC, ). So far, more than 25 HAAs have been isolated and identified (Oz, Cakmak, Zikirov, Kizil, & Turhan, ; Oz et al, ; Zeng et al, ). Regarding meat kinds, method, duration and temperature of cooking, pH, water activity, carbohydrates, free amino acids and creatine, the formation and amount of HAAs in cooked flesh can be varied (Oz et al, , ; Oz & Kaya, ; Pais, Salmon, Knize, & Felton, ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Mirsadeghi

Alishahi

Ojagh

et al. 2019

J Food Process Preserv

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The aim of the present survey was to investigate the effectiveness of different chitosans (oligosaccharide and acid soluble) and cooking methods (deep‐fat frying and barbecuing) on the formation of four potentially carcinogenic heterocyclic amines (PhIP, IQ, MeIQ, and MeIQx) in fish fillet of huso (Huso huso). The results demonstrated that chitosans imparted significantly (p ≤ .05) favorable characteristics on texture profile, cooking traits, and proximate composition in the fillet. Concerning heterocyclic aromatic amines (HAAs) compositions, PhIP (Non‐detected [Nd]—2.51 ng/g), IQ (Nd—0.62 ng/g), MeIQ (0.41–0.92 ng/g), and MeIQx (Nd—1.20 ng/g) were evaluated. The total HAA amounts in the barbecued samples were higher than the deep‐fat frying samples. The fried samples treated with 1% acid soluble chitosan had the highest inhibitory effect (68.09%) against HAA formation. Based on the results, chitosan could reduce the formation of HAAs in huso fillet in the deep‐fat frying fillet. Practical applications Chitosan can be utilized in fish processing company to reduce HAA contents in them. In addition, chitosan can reinforce antioxidant and antimicrobial properties in them.

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Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

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The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

Cited by 64 publications

References 42 publications

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

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