Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties
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DOI: 10.1111/jfpp.14182
Abstract: The influence of Asian spices on the heterocyclic aromatic amines (HAAs) in charcoal grilled lamb patties was investigated using the QuEChERSmethod combined with UPLC‐MS/MS. The results showed that ginger, Chinese prickly ash, and cinnamon had… read more here.
Keywords: asian spices; haas; grilled lamb; lamb patties ... See more keywords
Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals
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DOI: 10.3390/foods11071000
Abstract: Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb… read more here.
Keywords: free radicals; lamb patties; formation; roast lamb ... See more keywords