Comparative study on the formation of heterocyclic aromatic amines in different sugar smoking time

This study evaluated the effects of sugar smoking time on the formation of heterocyclic aromatic amines (HAAs) in chicken drumsticks. The cooking loss, a*-value and b*-value, significantly increased from 4.69% to 6.58%, from 12.39 to 21.59 and from 47.21 to 53.78, and the pH, L*-value and creatine content decreased from 6.78 to 6.52, from 44.34 to 37.29 and from 4.73 to 3.59 mg/g dry matter, with the extension of sugar smoking time (P < 0.05)....