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Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

Overview of attention for article published in Journal of Food Science and Technology, January 2016
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  • In the top 25% of all research outputs scored by Altmetric
  • High Attention Score compared to outputs of the same age (84th percentile)
  • High Attention Score compared to outputs of the same age and source (88th percentile)

Mentioned by

blogs
1 blog
video
1 YouTube creator

Citations

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23 Dimensions

Readers on

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33 Mendeley
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Title
Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality
Published in
Journal of Food Science and Technology, January 2016
DOI 10.1007/s13197-015-2137-0
Pubmed ID
Authors

Jinap S., Shahzad Zafar Iqbal, Nur Hafiza Talib, N. D. S. Hasnol

Abstract

The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70 °C) and well done (80 °C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 33 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 33 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 5 15%
Student > Bachelor 3 9%
Researcher 2 6%
Student > Postgraduate 2 6%
Student > Ph. D. Student 2 6%
Other 3 9%
Unknown 16 48%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 12%
Veterinary Science and Veterinary Medicine 2 6%
Pharmacology, Toxicology and Pharmaceutical Science 2 6%
Biochemistry, Genetics and Molecular Biology 2 6%
Nursing and Health Professions 1 3%
Other 2 6%
Unknown 20 61%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 10. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 05 January 2017.
All research outputs
#3,252,496
of 22,925,760 outputs
Outputs from Journal of Food Science and Technology
#164
of 1,446 outputs
Outputs of similar age
#58,642
of 394,092 outputs
Outputs of similar age from Journal of Food Science and Technology
#3
of 25 outputs
Altmetric has tracked 22,925,760 research outputs across all sources so far. Compared to these this one has done well and is in the 85th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,446 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.3. This one has done well, scoring higher than 88% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 394,092 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 84% of its contemporaries.
We're also able to compare this research output to 25 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 88% of its contemporaries.