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Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures
Meat Science ( IF 7.1 ) Pub Date : 2018-09-02 , DOI: 10.1016/j.meatsci.2018.08.028
Iftikhar Ali Khan , Dongmei Liu , Mingjun Yao , Arif Memon , Jichao Huang , Ming Huang

The effect of Chrysanthemum morifolium flower extract (CME) was investigated on the formation of heterocyclic amines (HCAs) in goat meat patties cooked at different temperatures by different cooking methods. In patties without CME, the level of total HCAs increased analogously with the increase in cooking temperature. The inhibitory effect of CME on HCAs ranged from 14% to 82%. The total HCAs content were reduced by 46%, 40% and 35% in pan fried, deep fat fried and oven roasted goat meat patties, respectively, at 175 °C. While, at 225 °C, the amount of total HCAs was decreased by 52%, 47% and 32% in deep fat fried, pan fried and oven roasted patties respectively, whereas, in barbecue patties the reduction was 36%. Hence, it is concluded that the effect of CME was more prominent in deep fat frying and pan frying cooking methods and increase in temperature enhance the efficacy of CME in both cooking methods.



中文翻译:

菊花花提取物对不同烹调方法和温度煮熟的山羊肉饼中杂环胺形成的抑制作用。

菊花的功效研究了花提取物(CME)在不同温度下通过不同烹饪方法烹制的山羊肉馅饼中杂环胺(HCA)的形成。在没有CME的肉饼中,总HCA的水平与蒸煮温度的升高类似地增加。CME对HCA的抑制作用范围为14%至82%。在175°C下,平底锅油炸,深脂油炸和烤箱烤山羊肉馅饼的总HCA含量分别降低了46%,40%和35%。而在225°C时,深油炸,烤和烤箱烘烤的馅饼的总HCA含量分别降低了52%,47%和32%,而烧烤馅饼的总HCA含量降低了36%。因此,

更新日期:2018-09-02
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