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

Unal K., Karakaya M., ÖZ F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.2, ss.719-725, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 2
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8519
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.719-725
  • Anahtar Kelimeler: animal fat, barbecue, heterocyclic aromatic amine, spice, sucuk, DRY-FERMENTED SAUSAGE, MODEL SYSTEMS, FRYING FAT, MUTAGENIC ACTIVITY, MEAT DRIPPINGS, BEEF PATTIES, COOKED MEATS, GRILLED BEEF, COOKING, FOOD
  • Atatürk Üniversitesi Adresli: Evet

Özet

BACKGROUNDSucuk 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.