The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
Elif EkizFatih ÖzPublished in: Journal of the science of food and agriculture (2018)
The results of the present study showed that MeIQx could be formed in deep-fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry.
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