The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the formation of heterocyclic aromatic amines (HAAs) in be...

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Bibliographic Details
Main Authors: Halenur Fencioglu, Emel Oz, Sadettin Turhan, Charalampos Proestos, Fatih Oz
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
vinegar
marination
texture
SDS-PAGE
heterocyclic aromatic amines
Online Access:https://www.mdpi.com/2304-8158/11/20/3251

Internet

https://www.mdpi.com/2304-8158/11/20/3251

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