Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder
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- 作者：Alain Kondjoyana ; alain.kondjoyan@inra.clermont.fr" class="auth_mail" title="E-mail the corresponding author ; Sylvie Chevolleaub ; c ; Sté ; phane Portanguena ; Jé ; rô ; me Molinab ; c ; Predrag Ikonicd ; Sylvie Clerjona ; Laurent Debrauwerb ; c
- 关键词：4 ; 8-DiMeIQx ; 2-amino-3 ; 4 ; 8-trimethyl-imidazo[4 ; 5-f]quinoxaline ; AcONH4 ; ammonium acetate ; ACN ; acetonitrile ; AαC ; 2-amino-9H-pyrido[2 ; 3-b]indole ; DMIP ; 2-amino-1 ; 6-dimethylimidazo[4 ; 5-b]pyridine ; FDP ; freeze-dried product ; Glu-P-1 ; 2-amino-6-methyldipyrido[1 ; 2-a ; 3&prime ; 2&prime ; -d]imidazole ; Glu-P-2 ; 2-aminodipyrido[1 ; 2-a ; 3&prime ; 2&prime ; -d]imidazole ; HAs ; heterocyclic aromatic amines ; IQ ; 2-amino-3-methyl-imidazo[4 ; 5-f]quinoline ; IQx ; 2-amino-3-methyl-imidazo[4 ; 5-f]quinoxaline ; IR ; infrared
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：641-646
- 全文大小：413 K
文摘
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HA formation and degradation differ between roast beef crust and meat slices.
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Creatine content decreases from the center of the meat piece to the crust.
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HA content can be dramatically reduced without losing a ‘roasted’ look.