The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-...

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Bibliographic Details
Main Authors: Xing Shen, Yang Chen, Jacob Ojobi Omedi, Emel Oz, Fatih Oz, Chunwang Xiao, Yijun Zhou, Jie Chen, Maomao Zeng
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
heterocyclic amines
smoking durations
smoking temperatures
volatile organic compounds
UPLC-MS/MS
meat patties
Online Access:https://www.mdpi.com/2304-8158/11/22/3687

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