Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

被引：9

作者：

Bulan, Revsan ^{[1
]}

Oz, Fatih ^{[1
]}

机构：

[1] Ataturk Univ, Dept Food Engn, Fac Agr, Erzurum, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 02期

关键词：

cooking; heterocyclic aromatic amine; lipid oxidation; meatball; Tarragon; ANTIOXIDANT PROPERTIES; MODEL SYSTEMS; BEEF; INHIBITION; EXTRACT; CHICKEN; PEPPER; CHEMISTRY; PROFILES; POULTRY;

D O I：

10.1111/ijfs.15430

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Herein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P < 0.05) reduction in pH and TBARS values of the meatballs with tarragon was determined, while no significant effect (P > 0.05) was observed regarding water content of the samples. Only 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) compound (up to 0.06 ng g(-1)) was detected in the control group meatballs. On the other hand, in the meatballs with tarragon, no HAAs could be detected. Tarragon use completely inhibited the formation of MeIQ. The total HAA content of the samples in the control group increased with increasing the cooking temperature. The total HAA contents of the control group meatballs changed between not detected and 0.06 ng g(-1). In conclusion, it can be recommended to use tarragon in meatball production as it completely inhibits the HAA formation and reduces TBARS value compared to the control group meatballs.

引用

页码：942 / 950

页数：9

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