The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis.

Compared with the control group, the amplitude of the detection spectrogram corresponding to the fried meatballs added with alginic acid, chitosan, and carrageenan showed a decreasing trend, which was most obvious in the samples added with 5.0% alginic acid, 5.0% chitosan, and 5.0% carrageenan.

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