Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

• Main Authors: Jinap, Selamat, Hasnol, Nur Diyana Syamim, Sanny, Maimunah, Akanda, Md Jahurul Haque
• Format: Article
• Language: English; English
• Published: Elsevier 2017
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/112288/2/112288_Effect%20of%20organic%20acid%20ingredients%20in%20marinades_SCOPUS.pdf; http://irep.iium.edu.my/112288/3/112288_Effect%20of%20organic%20acid%20ingredients%20in%20marinades.pdf; http://irep.iium.edu.my/112288/; https://www.sciencedirect.com/science/article/abs/pii/S095671351730419X?via%3Dihub; http://dx.doi.org/10.1016/j.foodcont.2017.08.025

The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi f...