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Scopus YÖKSİS DOI Eşleşti SJR Q1

Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

Meat Science · Temmuz 2012

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YÖKSİS Kayıtları
Response surface optimization of effects of some processing variables on carcinogenic mutagenic heterocyclic aromatic amine HAA content in cooked patties
Meat Science · 2012 SSCI 9 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 11 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 0309-1740 SCI-Expanded 37 atıf
Prof. Dr. MEHMET AKBULUT →
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 03091740 SSCI 37 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
2008 ISSN: 0309-1740 SCI-Expanded 24 atıf
Prof. Dr. MUSTAFA KARAKAYA →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 0309-1740 SCI-Expanded 5 atıf
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Öğr. Gör. HATİCE BERNA POÇAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
2009 ISSN: 03091740 SSCI 31 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 03091740 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Response surface optimization of effects of some processing variables on carcinogenic mutagenic heterocyclic aromatic amine HAA content in cooked patties
2012 ISSN: 03091740 SSCI 9 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Prof. Dr. MUSTAFA KARAKAYA →

Makale Bilgileri

Dergi Meat Science
ISSN03091740
Yayın TarihiTemmuz 2012
Cilt / Sayfa91 · 325-333
DOI10.1016/j.meatsci.2012.02.011
Scopus ID2-s2.0-84859607821
Özet A five-factor Central Composite Orthogonal Design was adopted to study simultaneous effects of some processing variables such as NaCl (0-2%), fat (10-30%), ascorbic acid (0-600. ppm), cooking temperature (150-230. °C) and cooking time (5-15. min) on physicochemical properties and heterocyclic aromatic amine (HAA) contents of cooked beef patties. The HAAs analyzed were 2-amino-3-methylimidazo[4,5-f]-quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]-quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), as quantified by high-performance liquid chromatography with photo-diode array detection (HPLC-UV/DAD). It was found that ascorbic acid decreased; however, fat, cooking temperature and time levels increased the contents of IQ, MeIQx, MeIQ and PhIP. In addition, estimated ridge analysis was conducted to find values of the processing variables that maximize and minimize the five HAA contents, revealing that the results obtained would be useful for meat industry aiming to decrease HAA content in cooked meat products. © 2012 Elsevier Ltd.

Yazarlar (3)

1
Adnan Dundar
2
Cemalettin Sariçoban
3
Mustafa Tahsin Yilmaz

Anahtar Kelimeler

Cooking temperature Heterocyclic aromatic amines (HAAs) HPLC-DAD/UV Optimization Patty

Kurumlar

Agriculture and Rural Development Support Institution
Canakkale Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Scimago Dergi (ISSN Eşleşmesi)
Meat Science
Q1
SJR Skoru1,402
H-Index215
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Dergi sayfasına git

Metrikler

41
Atıf
3
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

CS
CEMALETTİN SARIÇOBAN
Prof. Dr.

Hızlı Erişim

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