Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs

Herein, the formation of heterocyclic aromatic amines (HAAs) in chicken meatballs formulated with different levels of turmeric powder (0.5 and 1%) and cooked at different temperatures (150, 200, and 250 degrees C) was investigated. We found that MeIQx was the predominant contributor to the total sum of HAAs in all meatballs, whereas MeIQ and 7,8-DiMeIQx were determined in approximately 44 and 56% meatballs, respectively. The average levels of total HAAs were lower in turmeric formulated (0.5 and 1%) meatballs than in the control group (without turmeric). However, turmeric had a dose-dependent inhibition on the levels of total HAAs, and the most powerful inhibitory effect (72%) was seen in meatballs incorporated with 0.5% turmeric and cooked at 200 degrees C. Further, the use of turmeric had significantly reduced the cooking loss (P < 0.01) and the extent of lipid oxidation (P < 0.05) in chicken meatballs. It was also noticed that there were strong positive correlations (P < 0.01) between the formation of HAAs and the color properties (L*, a*, and b*) of meatballs. In sum, turmeric can reduce the formation of HAAs in chicken meatballs in a dose-dependent manner.

Automated summary

The study found that turmeric can reduce the formation of HAAs in chicken meatballs in a dose-dependent manner, significantly decrease cooking loss and lipid oxidation, and show strong positive correlations with the color properties of meatballs.