Article detail · 2016
Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol A in Sous Vide Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels
- Year
- 2016
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Journal of Agricultural and Food Chemistry
- Catalog match (ISSN) Journal of Agricultural and Food Chemistry
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g.
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Citations
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67 citations
OpenAlex cited_by_count (cache / database)
31 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet 2020
- The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils 2019
- Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball 2019
- Effects of different cooking methods on the chemical and physical properties of carrots and green peas 2017
- Effects of different cooking methods on the chemical and physical properties of carrots and green peas 2017
- Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective 2021
- Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective 2021
- Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective 2021
- Sous-vide cooking: Effects on seafood quality and combination with other hurdles 2022
- Sous-vide cooking: Effects on seafood quality and combination with other hurdles 2022