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- W4312585544 abstract "In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples. The amount of Heterocyclic Aromatic Amines (HAA) of the samples treated byheat at 250 ℃ for 7,5 minutes had highest value, 0.42 ng/g. IQ (2-amino-3-metilimidazo[4,5-f]kinolin) and PhIP (2-amino-1-metil-6-fenilimidazo[4,5-b] piridin) were detected for the samples subjected to 250 ℃ heat treatment. HAA was not detected in the samples cooked at 7,5 for 10 minutes and 200 ℃, whereas MeQIx was found to be 0.17 ng/g for the samples baked for 5 minutes. Consequently, it was detected that the amount of HAA in all groups was below the 1 ng/g. which makespossible to comment chosen parameters for cooking meatballs is appropriate for formation of HAA." @default.
- W4312585544 created "2023-01-05" @default.
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- W4312585544 date "2022-06-29" @default.
- W4312585544 modified "2023-09-30" @default.
- W4312585544 title "The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province" @default.
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- W4312585544 doi "https://doi.org/10.17776/csj.1026650" @default.
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