Burcu ACAR ÇOLAKOĞLU, Özgül ÖZDESTAN OCAK

Sucuk Örneklerinin Heterosiklik Aromatik Amin İçeriğine Pişme Yönteminin Etkisi

Bu çalışmada farklı pişirme derecelerinin (az pişmiş, normal pişmiş ve çok pişmiş) tavada kızartma yöntemi ile pişirilen sucuk örneklerinin heterosiklik aromatik amin (HCA) içerikleri üzerine olan etkilerinin belirlenmesi amaçlanmıştır. Örneklerde üç farklı sıcaklıkta, altı farklı HCA belirlenmiştir. HCA’ların analizi yüksek performanslı sıvı kromatografisi (HPLC) cihazı ile gerçekleştirilmiştir. IQ, MeIQx ve 4,8-DiMeIQx DAD dedektörde, PhIP, norharman ve harman floresans dedektörde tespit edilmiştir. Doğru sonuçlar elde etmek için HCA miktarlarının hesaplanmasında dış standart ve geri kazanım yöntemleri kullanılmıştır. Tüm pişmiş sucuk örneklerinde HCA ve çözünür protein analizleri gerçekleştirilmiştir. Pişmemiş sucuk örneklerinde nem, kül, protein, lipid ve pH analizleri gerçekleştirilmiştir. Sucuk örneklerinin toplam HCA içeriği 0.65 ile 17.90 ng/g arasında bulunmuştur. Çok pişmiş sucuk örneklerinin toplam HCA içeriği, az pişmiş örneklerinkinden fazla bulunmuştur (P

Anahtar Kelimeler:

Heterosiklik aromatik amin, HPLC, Sucuk

Effect of Cooking Method on Heterocyclic Aromatic Amines Contents of Sucuk

In this study, we aimed to find the influence of different levels of doneness (rare, medium, over-cooked) on the formation of heterocyclic aromatic amines (HCAs) in Turkish fermented beef sausages (sucuk) cooked by pan-frying method. Six types of HCAs were determined at three different temperatures. Determination of HCA was made using a high performance liquid chromatography (HPLC). IQ, MeIQx and 4,8-DiMeIQx were detected and quantified with DAD detector and PhIP, norharman and harman were determined with fluorescence detector. External standard and recovery methods were both used for the calculation amount of HCAs to obtain results that are more accurate. HCA and soluble protein analyses were performed in rare, medium and over-cooked sucuk samples. Moisture, ash, protein, lipid contents and pH analyses were performed in raw sucuk samples. Total HCA content of sucuk samples was found between 0.65 and 17.90 ng/g. Total HCA content of over-cooked sucuk samples were higher than rare-cooked sucuk samples (P

Keywords:

Heterocyclic aromatic amine, HPLC, Sucuk,

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