The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-...

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Detalles Bibliográficos
Autores principales: Shen, Xing, Chen, Yang, Omedi, Jacob Ojobi, Oz, Emel, Oz, Fatih, Xiao, Chunwang, Zhou, Yijun, Chen, Jie, Zeng, Maomao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689661/
https://www.ncbi.nlm.nih.gov/pubmed/36429279
http://dx.doi.org/10.3390/foods11223687

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689661/
https://www.ncbi.nlm.nih.gov/pubmed/36429279
http://dx.doi.org/10.3390/foods11223687

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