Table 1.

Total heterocyclic amine content of the chicken breast samples (ng/g).

Temperature (°C)	Time (min)	Closed				Opened
		Without Skin		With Skin		Without Skin		With Skin
		Inside	Surface	Inside	Skin	Inside	Surface	Inside	Skin
150	5	0.85	2.24	<0.08	2.37	0.67	0.81	<0.08	0.35
	10	1.72	3.03	<0.08	3.68	0.77	7.61	<0.08	2.00
	15	2.25	5.89	0.33	23.30	1.50	25.05	0.55	3.03
190	5	1.75	9.64	0.27	11.59	4.74	36.49	0.85	20.35
	10	2.49	29.22	1.21	53.25	5.40	70.88	4.49	96.12
	15	3.87	40.50	6.04	67.10	4.57	187.89	6.95	124.98
230	5	6.54	308.34	6.95	112.52	6.05	76.47	13.11	234.65
	10	11.89	342.81	9.48	206.96	13.18	113.75	32.72	406.49
	15	32.58	675.86	20.58	764.18	21.38	380.81	41.64	476.06

Closed/Opened: the position of the top plate of the contact grill.