Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.
The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and th...
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2019-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0221680 |
| _version_ | 1819032634328612864 |
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| author | Emel Oz |
| author_facet | Emel Oz |
| author_sort | Emel Oz |
| collection | DOAJ |
| description | The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested. |
| first_indexed | 2024-12-21T07:05:04Z |
| format | Article |
| id | doaj.art-038dbd0a85d244f385fda400ad7923ff |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-21T07:05:04Z |
| publishDate | 2019-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-038dbd0a85d244f385fda400ad7923ff2022-12-21T19:12:07ZengPublic Library of Science (PLoS)PLoS ONE1932-62032019-01-01148e022168010.1371/journal.pone.0221680Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.Emel OzThe impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested.https://doi.org/10.1371/journal.pone.0221680 |
| spellingShingle | Emel Oz Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. PLoS ONE |
| title | Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. |
| title_full | Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. |
| title_fullStr | Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. |
| title_full_unstemmed | Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. |
| title_short | Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. |
| title_sort | inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball |
| url | https://doi.org/10.1371/journal.pone.0221680 |
| work_keys_str_mv | AT emeloz inhibitoryeffectsofblackcuminontheformationofheterocyclicaromaticaminesinmeatball |