ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The effects of marinade ingredients, namely lemon juice, soy sauce, minced garlic, and 3 levels of buckwheat honey and clover, and 3 marinade formulations containing these ingredients, were evaluated for their influence on heterocyclic aromatic amine (HAA) formation. Buckwheat and clover honeys were chosen for their high and low antioxidant capacity, respectively. Garlic and lemon juice, as well as honey, were effective in reducing HAA formation and overall mutagenicity. For both types of honey, 30% honey in the marinade formulation was most effective in inhibiting HAA formation and overall mutagenicity. Marinades containing buckwheat honey were the most effective. Increasing marinating time had no effect on HAA formation in cooked meats.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb13350.x
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