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Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
2010/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages
biogenic amines food safety microorganism physicochemical analysis traditional Chinese sausage
2010/8/13
Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putre...