The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

- The formation of HCAs in sous-vide cooked meat product was investigated.
- MeAαC was not detected in any of the samples.
- The highest total HCA content belonged to pan-fried samples.

In the present study, the effects of sous-vide cooking method on the formation of heterocyclic aromatic amines (HCAs) in beef chops were investigated and compared with two different cooking methods. It was determined that the water content of the samples decreased with cooking process, while pH increased. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 0.072 ng g−1), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 0.156 ng g−1), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.068 ng g−1), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.081 ng g−1), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.044 ng g−1), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.074 ng g−1), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) (up to 0.535 ng g−1), 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.097 ng g−1) were detected in the samples. On the other hand, 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) could not be detected in any of the samples, total HCA content of the samples ranged between 0.032 and 0.940 ng g−1 depending on the cooking conditions such as method, temperature and time. The highest total HCA content belonged to pan-fried samples.