Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

Meat Science

Volumn 85, Issue 4, 2010, Pages 735-742

  Gibis, Monika ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant; Antioxidant capacity; Beef patties; Heterocyclic aromatic amines; Hibiscus extract; Sensory quality

Indexed keywords

AMINE; ANTIOXIDANT; AROMATIC AMINO ACID; HETEROCYCLIC COMPOUND; PHENOL DERIVATIVE; PLANT EXTRACT; SUNFLOWER OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; FOOD HANDLING; HIBISCUS; HUMAN; MEAT; METHODOLOGY; STANDARD;

AMINES; AMINO ACIDS, AROMATIC; ANIMALS; ANTIOXIDANTS; CATTLE; COOKING; FOOD TECHNOLOGY; HETEROCYCLIC COMPOUNDS; HIBISCUS; HUMANS; MEAT; PHENOLS; PLANT EXTRACTS; PLANT OILS;

HELIANTHUS; HIBISCUS; HIBISCUS SABDARIFFA;

EID: 77954956503     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.034     Document Type: Article

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