Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality

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Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality

The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimiz...

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Bibliographic Details
Main Authors:	Selamat, Jinap, Iqbal, Shahzad Zafar, Talib, Nur Hafiza, Hasnol, Nur Diyana Syamim
Format:	Article
Language:	English
Published:	Association of Food Scientists & Technologists (India) 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/15145/ http://psasir.upm.edu.my/id/eprint/15145/1/Heterocyclic%20aromatic%20amines%20in%20deep%20fried%20lamb%20meat%20the%20influence%20of%20spices%20marination%20and%20sensory%20quality.pdf

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