کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11011786 | 1802855 | 2019 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
We used an UPLC-MS/MS method to investigate the effects of smoking or baking on the formation of heterocyclic amines (HAs) in sausage processing. We used principal component analysis (PCA) to differentiate the chemical composition, pH and colour of the processed sausages. We detected and quantified eight types of HAs (PhIP, DMIP, Phe-P-1, IQ[4,5-b], 7,8-DiMeIQx, AαC, harman and norharman) in sausages, finding total HA concentrations as high as 422â¯Â±â¯17.5â¯ng/g. Higher smoking temperatures led to higher concentrations of total HA in smoked sausages (330â¯Â±â¯8.19 to 422â¯Â±â¯17.5â¯ng/g). On the contrary, higher baking temperatures created lower total HA concentrations in baked sausages (ranging from 139â¯Â±â¯9.83 to 306â¯Â±â¯0.92â¯ng/g). Our results demonstrated that HAs are produced even at low temperatures, which means that HAs should be controlled during sausage processing to minimise their formation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 195-201
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 195-201
نویسندگان
Diaodiao Yang, Zhiyong He, Daming Gao, Fang Qin, Shaolin Deng, Peng Wang, Xinglian Xu, Jie Chen, Maomao Zeng,