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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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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#43 of 503)
  • High Attention Score compared to outputs of the same age (82nd percentile)
  • High Attention Score compared to outputs of the same age and source (85th percentile)

Mentioned by

blogs
1 blog

Citations

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8 Dimensions

Readers on

mendeley
17 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

The data shown below were compiled from readership statistics for 17 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 17 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 5 29%
Professor > Associate Professor 2 12%
Student > Bachelor 1 6%
Student > Doctoral Student 1 6%
Student > Ph. D. Student 1 6%
Other 3 18%
Unknown 4 24%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 18%
Unspecified 3 18%
Chemistry 2 12%
Biochemistry, Genetics and Molecular Biology 2 12%
Pharmacology, Toxicology and Pharmaceutical Science 1 6%
Other 2 12%
Unknown 4 24%

Attention Score in Context

This research output has an Altmetric Attention Score of 9. 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
#1,063,616
of 8,859,682 outputs
Outputs from Journal of Food Science and Technology
#43
of 503 outputs
Outputs of similar age
#52,151
of 301,939 outputs
Outputs of similar age from Journal of Food Science and Technology
#1
of 7 outputs
Altmetric has tracked 8,859,682 research outputs across all sources so far. Compared to these this one has done well and is in the 87th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 503 research outputs from this source. They receive a mean Attention Score of 3.4. This one has done particularly well, scoring higher than 90% 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 301,939 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 82% of its contemporaries.
We're also able to compare this research output to 7 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them