Abstract
In this study, we aimed to find the influence of different levels of doneness (rare, medium, over-cooked) on the formation of heterocyclic aromatic amines (HCAs) in Turkish fermented beef sausages (sucuk) cooked by pan-frying method. Six types of HCAs were determined at three different temperatures. Determination of HCA was made using a high performance liquid chromatography (HPLC). IQ, MeIQx and 4,8-DiMeIQx were detected and quantified with DAD detector and PhIP, norharman and harman were determined with fluorescence detector. External standard and recovery methods were both used for the calculation amount of HCAs to obtain results that are more accurate. HCA and soluble protein analyses were performed in rare, medium and over-cooked sucuk samples. Moisture, ash, protein, lipid contents and pH analyses were performed in raw sucuk samples. Total HCA content of sucuk samples was found between 0.65 and 17.90 ng/g. Total HCA content of over-cooked sucuk samples were higher than rare-cooked sucuk samples (P
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