Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology †

Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the op...

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Detalles Bibliográficos
Autores principales: Pérez-Báez, Anna Judith, Valenzuela-Melendres, Martin, Camou, Juan Pedro, González-Aguilar, Gustavo, Tortoledo-Ortiz, Orlando, González-Ríos, Humberto, Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225005/
https://www.ncbi.nlm.nih.gov/pubmed/34070238
http://dx.doi.org/10.3390/foods10061184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225005/
https://www.ncbi.nlm.nih.gov/pubmed/34070238
http://dx.doi.org/10.3390/foods10061184

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