Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the op...

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Bibliografische Detailangaben

Hauptverfasser:	Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-Ríos, Manuel Viuda-Martos
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-05-01
Schriftenreihe:	Foods
Schlagworte:	heterocyclic amines functional meat products roselle potato peel beef patties
Online-Zugang:	https://www.mdpi.com/2304-8158/10/6/1184
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