Sucuk Örneklerinin Heterosiklik Aromatik Amin İçeriğine Pişme Yönteminin Etkisi
نویسندگان
چکیده
In this study, we aimed to find the influence of different levels doneness (rare, medium, over-cooked) on formation heterocyclic aromatic amines (HCAs) in Turkish fermented beef sausages (sucuk) cooked by pan-frying method. Six types HCAs were determined at three temperatures. Determination HCA was made using a high performance liquid chromatography (HPLC). IQ, MeIQx and 4,8-DiMeIQx detected quantified with DAD detector PhIP, norharman harman fluorescence detector. External standard recovery methods both used for calculation amount obtain results that are more accurate. soluble protein analyses performed rare, medium over-cooked sucuk samples. Moisture, ash, protein, lipid contents pH raw Total content samples found between 0.65 17.90 ng/g. higher than rare-cooked (P
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ژورنال
عنوان ژورنال: Akademik g?da dergisi
سال: 2022
ISSN: ['1304-7582', '2148-015X']
DOI: https://doi.org/10.24323/akademik-gida.1149735