Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball |
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| Authors: | Revşan Bulan Fatih Oz |
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| Affiliation: | 1. Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
Contribution: Investigation (supporting), Methodology (supporting), Writing - original draft (supporting);2. Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey |
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| Abstract: | Herein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P < 0.05) reduction in pH and TBARS values of the meatballs with tarragon was determined, while no significant effect (P > 0.05) was observed regarding water content of the samples. Only 2-amino-3,4-dimethylimidazo4,5-f]quinoline (MeIQ) compound (up to 0.06 ng g−1) was detected in the control group meatballs. On the other hand, in the meatballs with tarragon, no HAAs could be detected. Tarragon use completely inhibited the formation of MeIQ. The total HAA content of the samples in the control group increased with increasing the cooking temperature. The total HAA contents of the control group meatballs changed between not detected and 0.06 ng g−1. In conclusion, it can be recommended to use tarragon in meatball production as it completely inhibits the HAA formation and reduces TBARS value compared to the control group meatballs. |
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| Keywords: | cooking heterocyclic aromatic amine lipid oxidation meatball Tarragon |
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