Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective

Herein, the effects of oven bag use belong to different brands on heterocyclic aromatic amine (HAA) formation and bisphenol-A (BPA) migration in cooked chicken meats (breast and leg) were investigated. Samples were also analyzed in terms of some qualitative properties (fatty acid profile, water, fat, pH, TBARS, cooking loss). Both oven bag use and meat type had an effect on qualitative properties of the samples. Total HAA amount changed between 6.53 and 42.32 ng/g, and HAA content was higher in breast meat. Total BPA content in samples cooked with oven bag ranged between non-quantified to 63.78 ng/g. Oven bag use reduced the total HAA amount at the rate of 12 ? 68.82%, while it caused the BPA migration depends on the brand. However, it can be noted that the HAA and BPA levels were not at a level to pose a risk to human health in any of the samples.

Automated summary

The study investigated the effects of different brands of oven bags on the formation of HAA and migration of BPA in cooked chicken meats, finding that total HAA content ranged from 6.53 to 42.32 ng/g, with higher levels in breast meat. The use of oven bags reduced total HAA amount by 12% to 68.82%, but caused BPA migration, although the levels of HAA and BPA in all samples were not at a level to pose a risk to human health.