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Inhibitory mechanism of hydrocolloids on heterocyclic aromatic amine formation in fried chicken drumsticks
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DOI：10.1016/j.jfoodeng.2026.113155.png)
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Abstract
En 中文
• Norharman and Harman were the predominant HAAs in fried chicken drumsticks. • The CMC-Na, CUG, and CAR reduced HAA formation in fried chicken drumsticks. • Acrolein led to a 41.33% increase in total HAA formation in chemical model system. • DFT analysis showed CMC-Na reduced HAA formation by adsorbing glucose and acrolein.
Keywords:
Heterocyclic aromatic amines
Hydrocolloids
Fried chicken
Acrolein
DFT analysis
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5.8
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1.0W
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3.3W
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