Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimiz...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Food Scientists & Technologists (India)
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15145/1/Heterocyclic%20aromatic%20amines%20in%20deep%20fried%20lamb%20meat%20the%20influence%20of%20spices%20marination%20and%20sensory%20quality.pdf |