Abstract
The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested.
Highlights
Foods, complex mixture of the micro compounds such as essential trace elements and vitamins and the macro compounds such as protein, fat, and carbohydrates, play an important role in living organisms with other ingredients such as ditary fibers and antioxidants
The purpose of the present study was to investigate the influence of adding of black cumin (0,5 and 1%) in meatball preparation on the formation of heterocyclic aromatic amines (HAAs) in meatball cooked at different cooking temperatures (150 ̊C, 200 ̊C and 250 ̊C) as well as on the various quality criteria of meatballs
It was determined that the water content of the samples decreased as the cooking temperature increased. del Pulgar et al [39] reported the three main reasons for water loss in meat during cooking process
Summary
Complex mixture of the micro compounds such as essential trace elements and vitamins and the macro compounds such as protein, fat, and carbohydrates, play an important role in living organisms with other ingredients such as ditary fibers and antioxidants. Various studies dealing with the addition of natural and synthetic antioxidants and food additives to meat and meat products have been published [10, 14,15,16,17, 23,24,25,26,27], to the best of our knowledge, none of the studies are concerned with the effects of black cumin on the formation of HAAs. the purpose of the present study was to investigate the influence of adding of black cumin (0,5 and 1%) in meatball preparation on the formation of HAAs in meatball cooked at different cooking temperatures (150 ̊C, 200 ̊C and 250 ̊C) as well as on the various quality criteria of meatballs
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