The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops

The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant effect (P > 0.05)...

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Bibliographic Details
Published in:Journal of food processing and preservation 2015-12, Vol.39 (6), p.2820-2833
Main Authors: Oz, F., Kizil, M., Cakmak, I.H., Aksu, M.I.
Format: Article
Language:English
Subjects:
Amines
Beef
Cooking
Formations
Heating
Meat
Moisture content
Ruminantia
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Summary:The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant effect (P > 0.05) on water content, pH, thiobarbituric acid reactive substance, L*, a* and b* values and cooking loss of the samples, while cooking temperatures had a significant effect (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12533