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Impact of Cumin (<i>Cuminum cyminum</i>) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

In the current study, the impacts of using cumin (0.5% and 1%, <i>w</i>/<i>w</i>) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatball...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Elif Ekiz, Adem Savaş, Eyad Aoudeh, Zeynep Elbir, Emel Oz, Charalampos Proestos, Naushad Ahmad, Fatih Oz
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2023-08-01
Schriftenreihe:Separations
Schlagworte:
meatball
cumin
cooking
heterocyclic aromatic amine
quality criteria
HPLC-DAD
Online-Zugang:https://www.mdpi.com/2297-8739/10/8/458
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