HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON

ÖZ F., Cakmak I. H., Zikirov E., KIZIL M., Turhan S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.39, no.6, pp.583-590, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1111/jfpp.12264
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.583-590
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Kavurma is a traditional coarsely diced and cooked meat product in Turkey. Heterocyclic aromatic amines (HCAs), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were determined. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 0.07 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 15.60 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.10 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.36 ng/g) were detected in commercially cooked kavurma, whereas 2-amino-3-methylimidazo[4,5-f] quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b] indole (A alpha C) and 2-amino-3-methyl-9Hpyrido[2,3-b]indole (MeA alpha C) were not detected in any of the analyzed samples. Total HCA amounts in kavurma cooked in steam and copper cauldron were 16.01 and 12.56 ng/g, respectively.