Makale detayı · 2023
Enhancing effect of chia seeds on heterocyclic amine generation in meatball
International Journal of Food Science and Technology
- Yıl
- 2023
- ISSN
0950-5423- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
Summary The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 °C was investigated. The chia seed significantly affected water content ( P < 0.01), cooking loss ( P < 0.05), pH ( P < 0.05) and total HAAs content ( P < 0.01), whereas no significant impact ( P > 0.05) was detected on TBARS value. With cooking, water content decreased ( P < 0.01), while the pH and TBARS values increased ( P < 0.01). Cooking temperatures significantly affected ( P < 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, AαC and MeAαC were below the detectable limit (
Konular
- Polysaccharides Composition and Applications
- Food composition and properties
- Postharvest Quality and Shelf Life Management
Birincil konu Polysaccharides Composition and Applications