Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey.
J Sci Food Agric. 2019 May;99(7):3538-3547. doi: 10.1002/jsfa.9574. Epub 2019 Feb 13.
The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion-water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated.
It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples.
The use of 0.25% and 0.50% white onion-water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion-water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1 ng g . © 2019 Society of Chemical Industry.
研究了在肉丸生产中使用不同类型（黄洋葱、白洋葱和紫洋葱）和浓度（0.25%、0.50%和 0.75%）的洋葱水提取物对肉丸各种质量标准以及杂环芳香胺（HCAs）形成的影响。
烹饪过程导致肉丸的水分含量降低，pH 值升高。在任何分析的肉丸中都没有检测到 MeIQx、7,8-DiMeIQx、4,8-DiMeIQx、PhIP、AαC 和 MeAαC，而在一些样品中检测到 IQx、IQ 和 MeIQ。
在肉丸制备中使用 0.25%和 0.50%的白洋葱水提取物抑制了在对照组中鉴定出的 IQx 和 IQ 的形成，但无法确定其数量。然而，由于 MeIQ 形成的增加，使用不同类型洋葱的水提取物制备肉丸会增加总 HCA 含量。此外，还确定了随着不同类型洋葱水提取物的添加率的增加，总 HCA 量也增加。肉丸的总 HCA 量在 0.05 到 0.1ng/g 之间变化。© 2019 化学工业协会。
