The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

Unal, Kubra; Karakaya, Mustafa; Öz, Fatih

doi:10.1002/jsfa.8519

Makale Tam Makale Uluslararası 2018

The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

Kubra Unal, Mustafa Karakaya, Fatih Öz

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Cilt 98 · Sayı 2 · ss. 719–725 · 30.01.2018

DOI ile aç

Özet

BACKGROUNDSucuk is one of the popular traditional Turkish meat products. The aim of this research was to evaluate the effects of different spices (clove, 0.2%; cinnamon, 0.5%) and animal fat types (beef fat, tallow, subcutaneous and tail fat) on the formation of heterocyclic aromatic amine (HCA) in barbecued sucuk.

Anahtar kelimeler

FOOD spice sucuk dry fermented sausage MUTAGENIC-ACTIVITY COOKING Beef patties heterocyclic aromatic amine MODEL SYSTEMS animal fat barbecue FRYING FAT MEAT DRIPPINGS COOKED MEATS GRILLED BEEF

Atıf için künye

Unal, K., Karakaya, M., & Öz, F. (2018). The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98(2), 719–725. https://doi.org/10.1002/jsfa.8519

BibTeX

@article{unal2018-270066,
  author = {Unal, Kubra and Karakaya, Mustafa and Öz, Fatih},
  title = {The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk},
  journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  year = {2018},
  volume = {98},
  number = {2},
  pages = {719--725},
  issn = {0022-5142},
  doi = {10.1002/jsfa.8519},
  url = {https://akademik.atauni.edu.tr/yayinlar/270066-the-effects-of-different-spices-and-fat-types-on-the-formation-of-heterocyclic}
}