Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during cooking of proteinaceous food such as meat and fish. In the present study, the effect of seven cooking methods (boiling, grilling, pan-frying without fat or oil, pan-frying with oil, deep fat frying, oven and microwave) on the formation of HCAs in goose breast and leg meats was evaluated. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (up to 2.42 ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (up to 0.08 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (up to 0.21 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (up to 0.80 ng/g), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (up to 0.09 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (up to 0.10 ng/g), 2-amino-9H-pyrido[2,3-b]indole (up to 0.12 ng/g) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (up to 0.24 ng/g) were detected. No 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine was detected. The highest total HCAs amount for breast and leg meats belonged to microwaved breast meat (2.20 ng/g) and boiled leg meat (2.42 ng/g).
Eser Adı (dc.title) | Effects of different cooking methods on the formation of heterocyclic aromatic amines in goose meat |
Yazar (dc.contributor.author) | Tuğba KILIÇ |
Yayın Yılı (dc.date.issued) | 2016 |
Kurum Dışı Yazarlar (dc.contributor.other) | Fatih ÖZ |
Kurum Dışı Yazarlar (dc.contributor.other) | Mevlüde Kızıl |
Yayıncı (dc.publisher) | Wiley Periodicals Inc |
Tür (dc.type) | Özgün Makale |
Özet (dc.description.abstract) | Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during cooking of proteinaceous food such as meat and fish. In the present study, the effect of seven cooking methods (boiling, grilling, pan-frying without fat or oil, pan-frying with oil, deep fat frying, oven and microwave) on the formation of HCAs in goose breast and leg meats was evaluated. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (up to 2.42 ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (up to 0.08 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (up to 0.21 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (up to 0.80 ng/g), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (up to 0.09 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (up to 0.10 ng/g), 2-amino-9H-pyrido[2,3-b]indole (up to 0.12 ng/g) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (up to 0.24 ng/g) were detected. No 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine was detected. The highest total HCAs amount for breast and leg meats belonged to microwaved breast meat (2.20 ng/g) and boiled leg meat (2.42 ng/g). |
Kayıt Giriş Tarihi (dc.date.accessioned) | 2024-05-21 |
Açık Erişim Tarihi (dc.date.available) | 2024-05-21 |
Yayın Dili (dc.language.iso) | EN |
Konu Başlıkları (dc.subject) | Gıda Mühendisliği |
Atıf için Künye (dc.identifier.citation) | F. ÖZ Et Al. , "Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.5, pp.1047-1053, 2016 |
ISSN (dc.identifier.issn) | 0145-8892 |
ISSN (dc.identifier.issn) | 1745-4549 |
Dergi (dc.relation.journal) | Journal of Food Processing and Preservation |
Dergi Sayısı (dc.identifier.issue) | 5 |
Dergi Cilt (dc.identifier.volume) | 40 |
Tek Biçim Adres (dc.identifier.uri) | https://hdl.handle.net/20.500.11784/2338 |
DOI Numarası (dc.identifier.doi) | 10.1111/jfpp.12685 |
İndex Türü (dc.source.platform) | Wos |