TY  - JOUR
T1  - Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish
AU - Oz, F. AU - Kaban, G. AU - Kaya, M. 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 8
SP  - 1259
EP  - 1264
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.1259.1264
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.1259.1264
KW  - Heterocyclic aromatic amines
KW  -cooking techniques
KW  -cooking level
KW  -chicken
KW  -rainbow trout (Oncorhynchus mykiss)
KW  -PRS
AB  - The effects of different cooking methods (microwave, oven, hot plate, pan-frying and barbecuing) and levels (rare, medium, well done and very well done) on the formation of heterocyclic aromatic amines (HCAs) in chicken chops and fish fillets were investigated. The cooked samples were analyzed for nine HCAs, including 2-amino-3-methylimidazo [4, 5-f]quinoline (IQ), 2-amino-3-methylimidazo [4, 5-f]quinoxaline (IQx), 2-amino-3, 4-dimethylimidazo [4, 5-f]quinoline (MeIQ), 2-amino-3, 8-dimethylimidazo [4, 5-f]quinoxaline (MeIQx), 2-amino-3, 4, 8-trimethylimidazo [4, 5-f]quinoxaline (4, 8-DiMeIQx), 2-amino-3, 7, 8-trimethylimidazo [4, 5-f]quinoxaline (7, 8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP), 2-amino-9H-pyrido [2, 3-b]indole (A&#945;C) and 2-amino-3-methyl-9H-pyrido [2, 3-b] indole (MeA&#945;C). For chicken samples, while HCAs were only detected in barbecued chicken, it was determined that total HCA amount changed between 3.36 and 8.13 ng g<SUP>-1</SUP>. The highest total amounts found in very-well done barbecued chicken chops. It was determined that no HCAs detected in fish fillets cooked with microwave and hot plate. The highest total amounts found in fish for oven, pan-frying and barbecuing were 2.09, 5.89 and 3.52 ng g<SUP>-1</SUP>, respectively. A&#945;C and MeA&#945;C were not detected in any samples analyzed.
ER  -