The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), a...

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Bibliographic Details
Main Authors: Kübra Öztürk, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, Güzin Kaban
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
meatball
CML
AGE
sheep tail fat
beef fat
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/12/15/2834

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