title: The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak.
abstract: The effects of type of barbecue (wire and stone) and cooking levels (rare, medium, well-done and very well-done) on the formation of heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in beef steak were investigated. Varying levels of IQx (up to 0.29 ng/g), IQ (up to 0.93 ng/g), MeIQx (up to 0.08 ng/g), MeIQ (up to 0.75 ng/g), 7,8-DiMeIQx (up to 0.08 ng/g), 4,8-DiMeIQx (up to 4.95 ng/g), PhIP (up to 6.24 ng/g) and AαC (up to 0.20 ng/g) were determined, while MeAαC was not detected. The total HCA amounts in wire barbecued samples were higher than stone barbecued samples. Total HCA contents of the samples ranged between nd and 13.52 ng/g. In terms of PAHs, varying levels of BaA (up to 0.34 ng/g), Chry (up to 0.28 ng/g), BbF (up to 0.39 ng/g), BkF (up to 0.90 ng/g), BaP (up to 0.29 ng/g) and Bghip (up to 0.43 ng/g) were determined, while DahA and IncdP were not detected. The total PAH amounts in stone barbecued samples were higher than those of wire barbecued samples. Total PAH amounts of the samples ranged between nd and 2.63 ng/g.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey. Electronic address: fatihoz@atauni.edu.tr.
authors.forename: Fatih
authors.initials: F
authors.lastname: Oz
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
authors.forename: M Onur
authors.initials: MO
authors.lastname: Yuzer
mesh_terms: D000588:Amines / Q000032:analysis; D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D006571:Heterocyclic Compounds / Q000032:analysis*; D006801:Humans; D057230:Limit of Detection; D008297:Male; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis*
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D011084:Polycyclic Aromatic Hydrocarbons
keywords: 2-Amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PubChem CID: 1530); 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline (PubChem CID: 62274); 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (PubChem CID: 62275); 2-Amino-3-methylimidazo[4,5-f]quinoline (PubChem CID: 53462); 2-Amino-3-methylimidazo[4,5-f]quinoxaline (PubChem CID: 105041); Beef steak; Benzo[a]pyrene (PubChem CID: 2336); Benzo[b]fluoranthene (PubChem CID: 9153); Benzo[ghi]perylene, (PubChem CID: 9117); Benzo[k]fluoranthene (PubChem CID: 9158); Heterocyclic aromatic amines; Naphthalene (PubChem CID: 931); Polycyclic aromatic hydrocarbons; Stone barbecue; Wire barbecue