Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

Meat Science

Volumn 91, Issue 3, 2012, Pages 325-333

  Dundar, Adnan ^a   Sariçoban, Cemalettin ^b   Yilmaz, Mustafa Tahsin ^c  

^a Agriculture and Rural Development Support Institution   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Cooking temperature; Heterocyclic aromatic amines (HAAs); HPLC DAD UV; Optimization; Patty

Indexed keywords

ARRAY DETECTION; ASCORBIC ACIDS; CENTRAL COMPOSITE; COOKED BEEF; COOKED MEAT; COOKING TEMPERATURES; COOKING TIME; HETEROCYCLIC AROMATIC AMINES; HPLC-DAD/UV; HPLC-UV; MEAT INDUSTRY; ORTHOGONAL DESIGN; PATTY; PHYSICOCHEMICAL PROPERTY; PROCESSING VARIABLES; QUINOXALINES; RESPONSE SURFACE OPTIMIZATION; RIDGE ANALYSIS; TIME LEVEL;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; MEATS; OPTIMIZATION; ORGANIC ACIDS; SODIUM CHLORIDE;

AMINES;

ASCORBIC ACID; CARCINOGEN; HETEROCYCLIC COMPOUND; MUTAGENIC AGENT;

ANIMAL; ARTICLE; CATTLE; COOKING; FAT INTAKE; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MEAT; METHODOLOGY; TEMPERATURE;

ANIMALS; ASCORBIC ACID; CARCINOGENS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIETARY FATS; FOOD HANDLING; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT PRODUCTS; MUTAGENS; TEMPERATURE;

EID: 84859607821     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.011     Document Type: Article

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