Published January 1, 2018
| Version v1
Journal article
Open
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
Creators
- 1. Selcuk Univ, Fac Agr, Dept Food Engn, TR-42050 Konya, Turkey
- 2. Ataturk Univ, Fac Agr, Dept Food Engn, Erzurum, Turkey
Description
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.
Files
bib-302ea083-3da7-4651-97ab-f22a04d6fd26.txt
Files
(218 Bytes)
| Name | Size | Download all |
|---|---|---|
|
md5:06aacd2ea9f16d700f043af110257214
|
218 Bytes | Preview Download |