Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

Effects of different cooking methods (microwave, dry-heating in a pan, oven, hot plate and barbecuing) and fat levels (lean and fatty) on the formation of heterocyclic aromatic amines (HCAs) of various fishes (salmon, mackerel, sardine, whiting, trout and sea bass) were investigated. Cooking treatme...

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Bibliographic Details
Published in:Food control 2016-09, Vol.67, p.216-224
Main Authors: Oz, Fatih, Kotan, Gul
Format: Article
Language:English
Subjects:
Brackish
Carcinogen
Cooking
Dicentrarchus labrax
Fatty fish
Heterocyclic aromatic amine
Lean fish
Marine
Mutagen
Salmonidae
Sardinops
Scomber
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Summary:Effects of different cooking methods (microwave, dry-heating in a pan, oven, hot plate and barbecuing) and fat levels (lean and fatty) on the formation of heterocyclic aromatic amines (HCAs) of various fishes (salmon, mackerel, sardine, whiting, trout and sea bass) were investigated. Cooking treatment had very significant effect (p 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2016.03.013