Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicke
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ORIGINAL ARTICLE
Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices Zeynep Elbir1 • Fatih Oz1
Revised: 4 September 2020 / Accepted: 28 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In the present study, creatine, creatinine, free amino acid and heterocyclic aromatic amine (HAA) contents of plain beef and chicken juices were investigated. For this aim, the boned and boneless beef and chicken juices were obtained by boiling for 3 h at 100 °C without any additives in the laboratory. Creatine and creatinine content of the beef juices varied between 1.33–3.16 mg g-1 and 1.29–1.42 mg g-1, respectively, while creatine and creatinine content of the chicken juices varied between 0.98–1.63 mg g-1 and 0.89–1.30 mg g-1, respectively. The total free amino acid content in the beef juices and the chicken juices ranged between 14.61–20.65 mg 100 gdm-1 and 19.66–57.88 mg -1 100 gdm , respectively. None of the heterocyclic aromatic amines analyzed in the present study could be detected in the beef juices and the chicken juices. Therefore, the boned and boneless beef and chicken juice can be considered as safe from the standpoint of these HAAs and are suggested to use in the preparation of meals. Keywords Beef juice Chicken juice Creatine Creatinine Free amino acid content Heterocyclic aromatic amine
& Fatih Oz [email protected] 1
Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
Introduction Nowadays, determining that most of the health problems are of nutritional origin has caused a detailed examination of all nutritional factors that have positive and negative effects on human health. In this sense, while food are known to play a role in the prevention and/or treatment of some diseases, they are also known to cause some diseases. On the other hand, a positive relationship between meat consumption and cancer was found. The changes occurred during cooking of meat and meat products were identified and a report published by the World Cancer Research Fund (WCRF) in 2011 recommended the weekly consumption of cooked meat should not exceed 500 g (Anonymous 2020). The habit of consuming of soup (boiling meat with vegetables and spices) is an old ancient method. For example, while the meat juice (or soup) is a valuable food suitable for especially patients because of their positive effects on protein metabolism and digestive system for Egyptian and Greek doctors. However, after the First World War meat juice preparates were prepared to compensate for the lack of basic foods. With the general improvement in life conditions and development of taste, the reputation of these products has changed considerably among consumers (Caponio et al. 2003). In making homemade meat juice, it is possible to use cattle tibia as a raw material. Meat juice can also be obtained by boiling chopped beef and cattle tibia with vegetables for a long time. Chicken juice is obtained by b
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