Enhancing effect of chia seeds on heterocyclic amine generation in meatball

The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 °C was investigated. The chia seed significantly affected water content (P 0.05) was detected on TBARS value. With cooking, water content decreased (P < 0.01), while the pH and TBARS values increased (P < 0.01). Cooking temperatures significantly affected (P < 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC and MeAαC were below the detectable limit (<LOD) in all samples, while MeIQx was the dominant compound among the detected HAAs compounds. The research indicated that the use of chia seeds increased the total HAA content, and the highest level was found in meatballs prepared with 1% chia seeds

The effects of Ramadan fasting on patients with prosthetic heart valve taking warfarin for anticoagulation

Introduction: Oral anticoagulation with warfarin is indicated for patients with prosthetic heart valves. The effects of religious fasting during Ramadan month (in the Islamic calendar) on anticoagulation aren’t clear. Objectives: To study the impact of Ramadan fasting on international normalized ratio (INR), quality of anticoagulation, dose of warfarin used and blood osmolarity. Methods: 18 patients were followed-up prospectively for 3 months (pre- Ramadan, Ramadan and post-Ramadan months). Patients presented for weekly visits in which blood samples were obtained. Results: No significant difference in INR and warfarin dose was found between Ramadan month, and months before and after it. The post-Ramadan INR was significantly larger than pre-Ramadan (p = 0.004). Blood osmolarity was significantly lower during Ramadan compared to pre- and post-Ramadan months. A significantly better quality of anticoagulation was noticed during Ramadan (p < 0.001). A significantly larger ratio of supratherapeutic INR values occurred in the post-Ramadan month (p < 0.05). A significantly larger ratio of infra-therapeutic INR values was noticed in the pre-Ramadan month (p < 0.05). Conclusion: No significant difference in mean INR or warfarin dose was found and a better quality of anticoagulation was achieved during Ramadan. A tendency toward supra-therapeutic anticoagulation occurred after Ramadan, thus a closer follow up during this period may be reasonable

Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. The sumac usage caused a reduction in pH (p p p p p p < 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation