title: Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.
abstract: 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.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University , 25240 Erzurum, Turkey.
authors.forename: Fatih
authors.initials: F
authors.lastname: Oz
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University , 25240 Erzurum, Turkey.
authors.forename: Esra
authors.initials: E
authors.lastname: Seyyar
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D001559:Benzhydryl Compounds / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D006571:Heterocyclic Compounds / Q000032:analysis / Q000737:chemistry*; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D011810:Quinoxalines; D013696:Temperature; D014337:Trout; D000098826:Bisphenol A Compounds
chemical_list: D000588:Amines; D001559:Benzhydryl Compounds; D006571:Heterocyclic Compounds; D010636:Phenols; D011810:Quinoxalines; C006780:bisphenol A; D000098826:Bisphenol A Compounds; C045421:3,4,8-trimethylimidazo(4,5-f)quinoxalin-2-amine
keywords: bisphenol-A; heterocyclic aromatic amine; sous-vide; trout fillets