Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation

Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation

Many nutritional experts recommend rabbit meat as a high-protein source. However, the high temperatures used to prepare deep-fried rabbit meat (DFRM) typically produce numerous heterocyclic aromatic amines (HAAs), a class of substances with carcinogenic risks. In this study, we chromatographically e...

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Bibliographic Details
Main Authors: Chunyuan Ping, Xiangdong Zhao, Congcong He, Yingying Zheng, Haibao Zhang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Deep-fried rabbit meat
Tangerine peel
Heterocyclic aromatic amine
Volatile organic compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007909

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http://www.sciencedirect.com/science/article/pii/S2590157524007909

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