Effect of basil use in meatball production on heterocyclic aromatic amine formation
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ORIGINAL ARTICLE
Effect of basil use in meatball production on heterocyclic aromatic amine formation Idil Uzun1 • Fatih Oz1
Revised: 1 September 2020 / Accepted: 15 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Herein, the effects of basil usage in meatball production on various quality criteria and heterocyclic aromatic amine (HAA) formation were investigated. The use of basil at every rate caused a significant reduction in TBARS value compared to control group. Cooking caused an increase in pH and TBARS values. IQx, IQ, AaC and MeAaC compounds could not be detected, while various amounts of MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx and PhIP were determined in the samples. Total HAA contents were determined up to 1.61 ng g-1 and increasing of cooking temperature increased total HAA content, except for meatball with 1% basil. The reducing or enhancing effect of the use of basil in meatball production on the formation of HAA varied depending on the usage rate and cooking temperature. It was determined that even if 100 g of the meatballs containing 0.5% basil cooked at 250 °C whose total amount of HAA content was the highest, is eaten, the intake amount is far below 1 lg. Keywords Meatball Sweet basil Cooking Heterocyclic aromatic amine TBARS
Introduction Foods are a complex mixture of macro components (protein, fat, and carbohydrate) and micro components (vitamins and minerals) that have many important functions. In addition, antioxidants and dietary fibers are also found in & Fatih Oz [email protected] 1
Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
foods and have an important role in regulating human nutrition. However, foods may also contain many harmful components such as unwanted chemicals, microbial contaminants, and various toxins. For these reasons, foods that play an important role in the prevention or treatment of some diseases are also responsible for the emergence of some diseases (Oz and Kaya 2011a). Meat, an essential part of the human diet, is usually subjected to heat treatment just before its consumption. Cooking meat is necessary to obtain a delicious and safe product. However, due to the heat treatment applied, undesirable changes such as loss of vitamins and minerals, changes in fatty acid composition due to lipid oxidation, and decrease in nutritional value may occur (RodriguezEstrada et al. 1997; Gerber et al., 2009). Various food toxicants may also form in meat (Oz and Kaya 2011a). In 1977, it was first reported that mutagenic substances could be formed as a result of cooking the protein-rich foods. Among these compound, HAAs are very important (Oz and Kaya 2011a). HAAs are mutagenic and/carcinogenic compounds that are formed in meat and fish products cooked at generally 150 °C or over (Oz and Kaya 2011a). Until today, more than 25 HAAs have been isolated and identified in foods (Oz 2019) and defined as strong mutagens (Oz 2020). It is known that the International Agency for Research on Ca
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