Reducing Effect of Hawthorn Extract on Heterocyclic Aromatic Amines Formation in Beef

M.M. Tengilimoglu-Metin; M. Kizil

Reducing Effect of Hawthorn Extract on Heterocyclic Aromatic Amines Formation in Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

M.M. Tengilimoglu-Metin

M.M. Tengilimoglu-Metin Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sihhiye, Ankara, Turkey; tengilimoglu@hacettepe.edu.tr

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M. Kizil

M. Kizil Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100 Sihhiye, Ankara, Turkey; tengilimoglu@hacettepe.edu.tr

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Type:: Chapter

Pages:: 271–272

DOI:: https://doi.org/10.3920/9789086868605_114

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Hawthorn fruit and leaves are rich in flavonoids and procyanidin content which have antioxidant activities/free radical scavenging. In this study, reducing effects of hawthorn extract on HCAs formation were investigated. Proximate composition, creatine/creatinine, reducing sugar of samples were analyzed for all treatments (0.5% and 1% hawthorn extract) in pan-fried and oven cooked beef.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Reducing Effect of Hawthorn Extract on Heterocyclic Aromatic Amines Formation in Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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