The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

Abstract

In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples. The amount of Heterocyclic Aromatic Amines (HAA) of the samples treated byheat at 250 ℃ for 7,5 minutes had highest value, 0.42 ng/g. IQ (2-amino-3-metilimidazo[4,5-f]kinolin) and PhIP (2- amino-1-metil-6-fenilimidazo[4,5-b] piridin) were detected for the samples subjected to 250 ℃ heat treatment. HAA was not detected in the samples cooked at 7,5 for 10 minutes and 200 ℃, whereas MeQIx was found to be 0.17 ng/g for the samples baked for 5 minutes. Consequently, it was detected that the amount of HAA in all groups was below the 1 ng/g. which makespossible to comment chosen parameters for cooking meatballs is appropriate for formation of HAA.