Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation
Journal of the Science of Food and Agriculture2019Vol. 100(5), pp. 1867–1874
Citations Over TimeTop 20% of 2019 papers
Yiqun Cheng, Yajie Yu, Xinghu Zhou, Zongshuai Zhu, Lei Yang, Iftikhar Ali Khan, Ming Huang, Guanghong Zhou
Abstract
Braising is the main factor which affects HCA level in braised chicken. Combining the results of temperature and precursor content, a possible explanation for the large amount of HCAs in braised chicken is the gradual infiltration from reused marinade, instead of thermic generation. © 2019 Society of Chemical Industry.
Related Papers
- → Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat(2004)181 cited
- → Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast(2009)148 cited
- → EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT(2016)4 cited
- Effects of cooking methods on yields and organoleptic attributes of local chicken parts(1997)
- → EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT(2010)