The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.2, ss.719-725, 2018 (SCI-Expanded, Scopus)
- 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.