Details

Autor(en) / Beteiligte

• Oz, Emel

Titel

The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

Ist Teil von

• Food chemistry, 2021-08, Vol.352, p.129378-129378, Article 129378

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

MEDLINE

Beschreibungen/Notizen

• [Display omitted] •Animal fat type affected fatty acid profile, TBARS and presence of both BaP and PAH4.•Meatballs formulated with ST fat at rate 10% are rich in linoleic acid and ∑PUFA.•The use of ST fat at rate 10% increased the amounts of PAH and HAA.•MeIQ and 4,8-DiMeIQx were detected in all of the meatballs.•BaP and PAH4 amounts did not exceed the EC limits in any meatball samples. The formations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in barbecued meatballs formulated with different animal fats [beef intermuscular and/or sheep tail (ST)] were investigated. Meatballs were also analyzed in terms of some qualitative and quantitative properties. From perspective of nutrition, meatballs formulated with ST fat at level 10% contained the highest ratios of linoleic acid (2.29%), ∑PUFA (2.52%), and ∑PUFA/∑SFA (0.05). Animal fat type had no significant effect on total HAAs amount of the samples and total HAAs amount was ranged between 1.35 and 2.91 ng/g. On the other hand, the usage of different animal fat significantly affected amount of BaP and PAH4, and the levels of BaP and PAH4 were ranged between 2.33–4.30 and 8.41–15.48 ng/g, respectively. From perspective of health risk, it can be noted that the meatballs formulated with ST fat at level 10% are more risky due to their total amounts of food toxicants.