| Title |
Heterocikliniai aminai mėsoje / |
| Translation of Title |
Heterocyclic amines in meat. |
| Another Title |
Гетероциклические амины в мясе. |
| Authors |
Vinauskienė, Rimantė ; Skripkauskaitė, Alfreda |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2007, T. 41, nr. 2, p. 106-114.. ISSN 1392-0227 |
| Keywords [eng] |
Heterocyclic amines ; Meat ; Poultry ; Beef |
| Abstract [eng] |
The effects of processing parameters on the formation of heterocyclic amines (HAs) in different type of meat during cooking were examined. The amounts of HAs were determined by comparing peak areas with the areas of reference compounds (DMIP; AaC; MeAaC; IQ; Trp-P-1; Trp-P-2; PhIP; 7,8-DiMelQx) and reverse phase analytical HPLC column SYNERGI POLAR-RP. The procedure for the extraction of HAs from meat samples was optimized by using Chromabond XTR and Chromabond PS-H+ cartridges. The effects of heating time and temperature on the content of HAs in poultry and beef were studied,and it was found that the beef compared to poultry, remarkably accumulates higher amounts of HAs during heating, similarly, the amount of HAs increased with the increase of heating time. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2007 |
