The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems

The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems

In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of <i>β</i>-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inh...

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Bibliographic Details
Main Authors: Xiuxiu Liu, Wenyu Chen, Minghao Sun, Xufang Lv, Xing Shen, Zhongping Chai, Maomao Zeng
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
cumin
smoked meat
<i>β</i>-carboline heterocyclic amines
Online Access:https://www.mdpi.com/2304-8158/14/2/299
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