Inhibitory Effect of Hawthorn Extract on Heterocyclic Aromatic Amines Formation in Chicken Breast Meat

M.M. Tengilimoglu-Metin; M. Kizil

Inhibitory Effect of Hawthorn Extract on Heterocyclic Aromatic Amines Formation in Chicken Breast Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

M.M. Tengilimoglu-Metin

M.M. Tengilimoglu-Metin ^*Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey; tengilimoglu@hacettepe.edu.tr

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M. Kizil

M. Kizil
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Type:: Chapter

Pages:: 269–270

DOI:: https://doi.org/10.3920/9789086868605_113

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The study focused to assess the inhibitory effect of hawthorn extract at different levels (0, 0.5 and 1%) on the formation of HAAs in chicken breast meat cooked by pan cooking and oven cooking. All samples cooked at three different temperatures and were analyzed for 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, Norharman, Harman, AαC, MeAαC, Trp-P-2). Samples cooked at 150 °C had very low amounts of HAAs, and the levels of HAAs increased gradually when cooking temperature rose higher from 150 to 250 °C. The inhibitory effect of hawthorn extract on total HAAs levels at concentration 0.5% and 1% were found 12-100%. This study shows that hawthorn extracts mitigate HAAs formation especially in high cooking temperature.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Inhibitory Effect of Hawthorn Extract on Heterocyclic Aromatic Amines Formation in Chicken Breast Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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