Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

Abstract

Effect of the usage of chitosan (0.25, 0.50, 0.75 and 1%, w/w) on the formation of heterocyclic aromatic amines (HCAs) and some quality properties of meatball was investigated. Meatballs were cooked with hot plate at three different temperatures (150, 200 and 250C). pH and TBARS values increased with addition of chitosan, while cooking losses decreased. While no changes in L* values determined with chitosan addition, a* and b* values increased. Cooking caused a decrease in water content, L*, a* and b* values, while it increased pH and TBARS values. While 7,8-DiMeIQx, 4,8-DiMeIQx and MeAαC were not detected; varying amounts of IQx (up to 0.12 ng/g), IQ (up to 1.34 ng/g), MeIQx (up to 0.09 ng/g), MeIQ (<0.047 ng/g), PhIP (up to 2.66 ng/g) and AαC (up to 0.84 ng/g) were detected. While total HCA content ranged between 0.09 and 5.05 ng/g, adding chitosan decreased (20.00–59.80%) total HCA content. Practical Applications Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds that are formed during cooking of proteinaceous foods such as meat and fish. To date, various additives such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, tertiary butylhydroquinone, flavonoids and vitamins C and E, cherry, polyphenolic compounds from tea, spices, oligosaccharides and inulin and olive oil have been investigated for the inhibition of HCAs in meat and meat products. However, to the best of our knowledge, the effect of chitosan on the formation of HCAs in meatball has not been investigated in the literature. The present study was, therefore, undertaken in an attempt to investigate the effect of chitosan usage in the production of meatball on some quality criteria of meatballs and the formation of HCAs.