The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

BACKGROUND Sucuk is one of the popular traditional Turkish meat products. The aim of this research was to evaluate the effects of different spices (clove, 0.2%; cinnamon, 0.5%) and animal fat types (beef fat, tallow, subcutaneous and tail fat) on the formation of heterocyclic aromatic amine (HCA) in barbecued sucuk. RESULTS Although 2‐amino‐3‐methyl‐9 H ‐pyrido[2,3‐b]indole (MeAαC) could not be detected in the any of the samples, 2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline (IQx) (up to 0.54 ng g −1 ), 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ) (up to 5.96 ng g −1 ), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx) (up to 0.21 ng g −1 ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ) (up to 0.34 ng g −1 ), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐DiMeIQx) (up to 0.32 ng g −1 ), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx) (up to 0.19 ng g −1 ), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP) (up to 1.94 ng g −1 ) and 2‐amino‐9 H ‐pyrido[2,3‐b]indole (AαC) (up to 0.98 ng g −1 ) were found in the barbecued sucuk samples. CONCLUSION The results of the current study have shown that HCAs could be formed in barbecued sucuk. Total HCA can be affected by adding different fat types; however, adding clove and cinnamon decreased the total HCA content in the subcutaneous fat group of sucuk samples.