The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

The effects of different cooking methods (boiling, pan-frying without oil, deep-fat frying, hot plate, oven and microwave cooking) on formation of heterocyclic aromatic amines (HCAs) in turkey breast and leg meats were investigated. Effect of cutting meat on pH values of the samples was found to be significant (P<.01) and cooking methods showed significant effects (P<.01) on water contents of the samples. Following the cooking, a decrement and an increment in water contents and pH values of the samples were observed, respectively. Importantly, AC and MeAC were not presented in any of the samples cooked with different methods whereas IQx and MeIQx were detected in all samples. The total HCAs levels in breast and leg meat ranged between 2.90 and 52.34 ng/g, 2.38 and 21.35 ng/g, respectively. The highest total HCA contents in breast and leg meat were found to be in deep-fat fried samples followed by oven cooked samples.