Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market.

Yin, Xiaoyu; Du, Hongzhen; Xu, Ming; Chen, Qian; Kong, Baohua

Yin, Xiaoyu; Du, Hongzhen; Xu, Ming; Chen, Qian; Kong, Baohua.

Affiliation

Yin X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Du H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Xu M; Shimadzu (China) Co., LTD, Shenyang, Liaoning 110000, China.
Chen Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: chenqianego7@126.com.
Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.

Meat Sci ; 172: 108360, 2021 Feb.

Article in En | MEDLINE | ID: mdl-33160211

Subject(s)

Amines/analysis; Heterocyclic Compounds/analysis; Meat Products/analysis; Animals; China; Food Quality; Humans; Meat Products/standards; Swine

Key words

Harbin red sausages; Heterocyclic aromatic amine; Northern Chinese market; Quality characteristics

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Amines / Heterocyclic Compounds / Meat Products Limits: Animals / Humans Country/Region as subject: Asia Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article Affiliation country: China Country of publication: United kingdom

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