Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 98, Issue 2, Pages 719-725Publisher
WILEY
DOI: 10.1002/jsfa.8519
Keywords
animal fat; barbecue; heterocyclic aromatic amine; spice; sucuk
Funding
- TUBTAK [2211-C]
- Scientific Research Projects (SU-BAP Konya, Turkey) of Selcuk University Coordinating Office
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BACKGROUNDSucuk is one of the popular traditional Turkish meat products. The aim of this research was to evaluate the effects of different spices (clove, 0.2%; cinnamon, 0.5%) and animal fat types (beef fat, tallow, subcutaneous and tail fat) on the formation of heterocyclic aromatic amine (HCA) in barbecued sucuk. RESULTSAlthough 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAC) could not be detected in the any of the samples, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 0.54ng g(-1)), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 5.96ng g(-1)), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.21ng g(-1)), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.34ng g(-1)), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.32ng g(-1)), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.19ng g(-1)), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (up to 1.94ng g(-1)) and 2-amino-9H-pyrido[2,3-b]indole (AC) (up to 0.98ng g(-1)) were found in the barbecued sucuk samples. CONCLUSIONThe results of the current study have shown that HCAs could be formed in barbecued sucuk. Total HCA can be affected by adding different fat types; however, adding clove and cinnamon decreased the total HCA content in the subcutaneous fat group of sucuk samples. (c) 2017 Society of Chemical Industry
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