Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

Basit Öğe Kaydı
dc.contributor.authorDundar, Adnan
dc.contributor.authorSaricoban, Cemalettin
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.date.accessioned2020-03-26T18:31:13Z
dc.date.available2020-03-26T18:31:13Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA five-factor Central Composite Orthogonal Design was adopted to study simultaneous effects of some processing variables such as NaCl (0-2%), fat (10-30%), ascorbic acid (0-600 ppm), cooking temperature (150-230 degrees C) and cooking time (5-15 min) on physicochemical properties and heterocyclic aromatic amine (HAA) contents of cooked beef patties. The HAAs analyzed were 2-amino-3-methylimidazo[4,5-f]-quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo [4,5-f]-quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), as quantified by high-performance liquid chromatography with photo-diode array detection (HPLC-UV/DAD). It was found that ascorbic acid decreased; however, fat, cooking temperature and time levels increased the contents of IQ MeIQx, MeIQ and PhIP. In addition, estimated ridge analysis was conducted to find values of the processing variables that maximize and minimize the five HAA contents, revealing that the results obtained would be useful for meat industry aiming to decrease HAA content in cooked meat products. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipGeneral Directorate of Agricultural Research, Ministry of Agriculture and Rural AffairsGida Tarim Ve Hayvancilik Bakanligi [TAGEM/GY/10/03/01/173]; Selcuk University Coordinating OfficeSelcuk University [10201004]; Konya Provincial Control Laboratory DirectorateGida Tarim Ve Hayvancilik Bakanligien_US
dc.description.sponsorshipThis research was supported by the General Directorate of Agricultural Research, Ministry of Agriculture and Rural Affairs (No: TAGEM/GY/10/03/01/173). This study was also supported by Selcuk University Coordinating Office for Scientific Research Projects (BAP-Project Number: 10201004). In addition, the authors would like to thank Konya Provincial Control Laboratory Directorate and its director, Dr. M. Kursat Isik for his valuable support.en_US
dc.identifier.doi10.1016/j.meatsci.2012.02.011en_US
dc.identifier.endpage333en_US
dc.identifier.issn0309-1740en_US
dc.identifier.issn1873-4138en_US
dc.identifier.issue3en_US
dc.identifier.pmid22405910en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage325en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.meatsci.2012.02.011
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28371
dc.identifier.volume91en_US
dc.identifier.wosWOS:000303642800018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofMEAT SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHeterocyclic aromatic amines (HAAs)en_US
dc.subjectPattyen_US
dc.subjectCooking temperatureen_US
dc.subjectHPLC-DAD/UVen_US
dc.subjectOptimizationen_US
dc.titleResponse surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked pattiesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
28371.pdf
Boyut:
1.34 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu