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

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%, <i>w</i>/&l...

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Bibliographic Details
Main Authors: Adem Savaş, Elif Ekiz, Zeynep Elbir, Burcunur Demir Savaş, Charalampos Proestos, Tahra Elobeid, Mohammad Rizwan Khan, Fatih Oz
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Separations
Subjects:
heterocyclic aromatic amines
sumac
meatball
lipid oxidation
cooking loss
mutagenic
Online Access:https://www.mdpi.com/2297-8739/10/1/29

Internet

https://www.mdpi.com/2297-8739/10/1/29

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