Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

Abstract

Kavurma is a traditional coarsely diced and cooked meat product in Turkey. Heterocyclic aromatic amines (HCAs), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were determined. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 0.07ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 15.60ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.10ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.36ng/g) were detected in commercially cooked kavurma, whereas 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) were not detected in any of the analyzed samples. Total HCA amounts in kavurma cooked in steam and copper cauldron were 16.01 and 12.56ng/g, respectively. © 2015 Wiley Periodicals, Inc.