Unal Kubra, Karakaya Mustafa, Oz Fatih
Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey.
Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Turkey.
J Sci Food Agric. 2018 Jan;98(2):719-725. doi: 10.1002/jsfa.8519. Epub 2017 Aug 11.
Sucuk is one of the popular traditional Turkish meat products. The aim of this research was to evaluate the effects of different spices (clove, 0.2%; cinnamon, 0.5%) and animal fat types (beef fat, tallow, subcutaneous and tail fat) on the formation of heterocyclic aromatic amine (HCA) in barbecued sucuk.
Although 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) could not be detected in the any of the samples, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 0.54 ng g ), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 5.96 ng g ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.21 ng g ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.34 ng g ), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.32 ng g ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.19 ng g ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (up to 1.94 ng g ) and 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.98 ng g ) were found in the barbecued sucuk samples.
The results of the current study have shown that HCAs could be formed in barbecued sucuk. Total HCA can be affected by adding different fat types; however, adding clove and cinnamon decreased the total HCA content in the subcutaneous fat group of sucuk samples. © 2017 Society of Chemical Industry.
苏朱克是一种受欢迎的传统土耳其肉制品。本研究的目的是评估不同香料（丁香，0.2%；肉桂，0.5%）和动物脂肪类型（牛肉脂肪、牛脂、皮下脂肪和尾脂）对烧烤苏朱克中杂环芳香胺（HCA）形成的影响。
尽管在任何样品中均未检测到2-氨基-3-甲基-9H-吡啶并[2,3-b]吲哚（MeAαC），但在烧烤苏朱克样品中发现了2-氨基-3-甲基咪唑并[4,5-f]喹喔啉（IQx）（最高0.54 ng/g）、2-氨基-3-甲基咪唑并[4,5-f]喹啉（IQ）（最高5.96 ng/g）、2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（MeIQx）（最高0.21 ng/g）、2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉（MeIQ）（最高0.34 ng/g）、2-氨基-3,7,8-三甲基咪唑并[4,5-f]喹喔啉（7,8-二甲基MeIQx）（最高0.32 ng/g）、2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉（4,8-二甲基MeIQx）（最高0.19 ng/g）、2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）（最高1.94 ng/g）和2-氨基-9H-吡啶并[2,3-b]吲哚（AαC）（最高0.98 ng/g）。
本研究结果表明，烧烤苏朱克中可形成HCA。添加不同类型的脂肪会影响总HCA含量；然而，添加丁香和肉桂可降低苏朱克样品皮下脂肪组中的总HCA含量。©2017化学工业协会。
