Sucuk Örneklerinin Heterosiklik Aromatik Amin İçeriğine Pişme Yönteminin Etkisi

Year 2022, Volume: 20 Issue: 2, 114 - 121, 27.07.2022

Burcu Acar Çolakoğlu Özgül Özdestan Ocak

https://doi.org/10.24323/akademik-gida.1149735

Abstract

Bu çalışmada farklı pişirme derecelerinin (az pişmiş, normal pişmiş ve çok pişmiş) tavada kızartma yöntemi ile pişirilen sucuk örneklerinin heterosiklik aromatik amin (HCA) içerikleri üzerine olan etkilerinin belirlenmesi amaçlanmıştır. Örneklerde üç farklı sıcaklıkta, altı farklı HCA belirlenmiştir. HCA’ların analizi yüksek performanslı sıvı kromatografisi (HPLC) cihazı ile gerçekleştirilmiştir. IQ, MeIQx ve 4,8-DiMeIQx DAD dedektörde, PhIP, norharman ve harman floresans dedektörde tespit edilmiştir. Doğru sonuçlar elde etmek için HCA miktarlarının hesaplanmasında dış standart ve geri kazanım yöntemleri kullanılmıştır. Tüm pişmiş sucuk örneklerinde HCA ve çözünür protein analizleri gerçekleştirilmiştir. Pişmemiş sucuk örneklerinde nem, kül, protein, lipid ve pH analizleri gerçekleştirilmiştir. Sucuk örneklerinin toplam HCA içeriği 0.65 ile 17.90 ng/g arasında bulunmuştur. Çok pişmiş sucuk örneklerinin toplam HCA içeriği, az pişmiş örneklerinkinden fazla bulunmuştur (P<0.05). Örneklerde en fazla bulunan HCA norharmandır. Norharmandan sonra sucuk örneklerinde sırasıyla PhIP, 4,8-DiMeIQx ve IQ tespit edilmiştir.

Keywords

Heterosiklik aromatik amin, HPLC, Sucuk

Effect of Cooking Method on Heterocyclic Aromatic Amines Contents of Sucuk

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<0.05). Norharman was found as the most abundant HCA in sucuk samples, followed by PhIP, 4,8-DiMeIQx and IQ, respectively.

Keywords

Heterocyclic aromatic amine, HPLC, Sucuk

References

• [1] Klassen, R.D., Lewis, D., Lau, B.P.Y., Sen, N.P. (2002). Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region. Food Research International, 35, 837-847.
• [2] Oz, F., Kaban, G., Kaya, M. (2007). Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species of trout. Food Chemistry, 10, 67-72.
• [3] Sanz Alaejos, M., Ayala, J.H., Gonzalez, V., Afonso, A.M. (2008). Analytical methods applied to the determination of heterocyclic aromatic amines in foods. Journal of Chromatography B: Biomedical Sciences and Applications, 862, 15-42.
• [4] Knize, M.G., Dolbeare, F.A., Carroll, K.L., Moore, D.H., Felton, J.S. (1994). Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. Food and Chemical Toxicology, 32, 595-603.
• [5] Augustsson, K., Skog, K., Jägerstad. M., Dickman, P.W., Steineck, G. (1999). Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study. Lancet, 353, 703-707.
• [6] Skog K., Johansson, M., Jae Gerstad, M. (1998). Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake. Food and Chemical Toxicology, 36, 879-896.
• [7] Oz, F., Kaya, M. (2001a). Heterocyclic aromatic amines in meat. Journal of Food Processing and Preservation, 35, 739-753.
• [8] Oz, F., Kaya, M. (2001b). The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball. Food Control, 22, 596-600.
• [9] Skog, K. (2004). Blue Cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines- A review. Journal of Chromatography B: Biomedical Sciences and Applications, 802, 39-44.
• [10] Haskaraca, G., Demirok, E., Kolsarici, N., Oz, F., Ozsarac, N. (2014). Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International, 63, 373-381.
• [11] Cross, A.J., Sinha, R. (2004). Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environmental Molecular Mutagenesis, 44, 44-55.
• [12] Rohrmann, S., Hermann, S., Linseisen, J. (2009). Heterocyclic aromatic amine intake increases colorectal adenoma risk: finding from a prospective European cohort study. American Journal of Clinical Nutrition, 89, 1418-1424.
• [13] Turesky, R.J., Taylor, J., Schnackenberg, L., Freeman, J.P., Holland, R.D. (2015). Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS. Journal of Agricultural and Food Chemistry, 53(8), 2348-3258.
• [14] Bozkurt, H., Erkmen, O. (2002). Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science, 61 (2), 149-156.
• [15] Turkish Food Codex (2019). Meat, prepared meat mixtures and meat products legislation, Legislation Number: 2018/52, 29 January 2019, Number: 30670.
• [16] Unal, K., Karakaya, M., Oz, F. (2018). The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk. Journal of the Science of Food and Agriculture, 98, 719-725.
• [17] Özdestan, Ö., Kaçar, E., Keskekoglu, H., Uren, A. (2014). Development of a new extraction method for heterocyclic aromatic amines determination in cooked meatballs. Food Analytical Methods, 7(1), 116-126.
• [18] Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248-254.
• [19] Anon. (2001). Meat and Meat Products-Moisture content analysis, TS 1743 ISO 1442, Turkish Standards Institute Ankara, 1-6 p.
• [20] AOAC. (1990). Official Methods for Analysis, 15th ed. (Vol II), Association of Official Analytical Chemists Arlington, VA.
• [21] Folch, J., Lees, M., Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226, 497-509.
• [22] AOAC. (2000). 990.03.2000, Official Methods for Analysis, Association of Official Analytical Chemists USA.
• [23] Bilge, G. (2010). Effects of temperature and starter culture on formation of microbiological and biochemical changes in sucuk production, Master Thesis, Ankara University, Graduate School of Natural and Applied Sciences 118 p.
• [24] Balogh, Z., Gray, J.I., Gomaa, E.A., Booren, A.M. (2000). Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food and Chemical Toxicology, 38, 395-401.
• [25] Britt, C., Gomaa, E.A., Gray, J.I., Booren, A.M. (1998). Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties. Journal of Agricultural and Food Chemistry, 46, 4891-4897.
• [26] Johansson, M.A.E., Fredholm, L., Bjerne, I., Jägerstad, M. (1995). Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues. Food and Chemical Toxicology, 33 (12), 993-1004.
• [27] Busquets, R., Bordas, M., Toribio, F., Puignou, L., Galceran, M.T. (2004). Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet. Journal of Chromatography B: Biomedical Sciences and Applications, 802, 79-86.
• [28] Turesky, R.J., Bur, H., Huynh-Ba, T., Aeschbacher, H.U., Milon, H. (1988). Analysis of mutagenic heterocyclic amines in cooked beef products by high performance liquid chromatography in combination with mass spectrometry. Food and Chemical Toxicology, 26 (6), 501-509.
• [29] Shin, H.S., Park, H., Park, D. (2003). Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties. Journal of Agricultural and Food Chemistry, 51, 6726-6730.
• [30] Ahn, J., Grun, I.U. (2005). Heterocyclic amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef. Food and Chemical Toxicology, 70(4), 263-268.
• [31] Keskekoglu, H., Uren, A. (2013). Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after being cooked by four different methods. Meat Science, 96(4), 1446-1451.
• [32] Keskekoglu, H., Uren, A. (2017). Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by four different techniques. International Journal of Food Properties, 20(1), 722-734.
• [33] Murkovic, M., Steinberger, D., Pfannhauser, W. (1998). Antioxidant spices reduce the formation of heterocyclic amines in fried meat. International Journal of Food Research and Technology, 207, 477-480.
• [34] Szterk, A. (2015). Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content. Journal of Food Composition and Analysis, 40, 39-46.
• [35] Canlı, E. (2012). Investigation of heterocyclic amine content of high temperature cooked some traditional foods. Master Thesis. Ege University, Graduate School of Natural and Applied Sciences, İzmir, Turkey, 73p.
• [36] Choi, Y.M., Lee, S.H., Choe, J.H., Rhee, M.S., Lee, S.K., Joo, S.T., Kim, B.C. (2010). Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in Porcine Longissimus dorsi muscle. Livestock Science, 127(2-3), 183-191.