Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties.
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DOI: 10.1111/1750-3841.15078
Abstract: The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan-fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations,… read more here.
Keywords: amino acids; fried beef; formation; heterocyclic amines ... See more keywords