Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi

The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), poly...

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Autori principali:	Shuang Bai, Liqin You, Yongrui Wang, Ruiming Luo
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Frontiers Media S.A. 2022-06-01
Serie:	Frontiers in Nutrition
Soggetti:	mutton stir-frying Maillard reaction products (MRPs) polyaromatic hydrocarbons (PAHs) heterocyclic aromatic amines (HAAs)
Accesso online:	https://www.frontiersin.org/articles/10.3389/fnut.2022.925208/full
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