The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), a...

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Detalles Bibliográficos
Autores principales: Öztürk, Kübra, Yılmaz Oral, Zeynep Feyza, Kaya, Mükerrem, Kaban, Güzin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417094/
https://www.ncbi.nlm.nih.gov/pubmed/37569103
http://dx.doi.org/10.3390/foods12152834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417094/
https://www.ncbi.nlm.nih.gov/pubmed/37569103
http://dx.doi.org/10.3390/foods12152834

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