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Food control, v.84, 2018년, pp.478 - 484
Jinap, S. (Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia) , Hasnol, N.D.S. (Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia) , Sanny, M. (Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia) , Jahurul, M.H.A. (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah)
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Abstract 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 cal...
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