Water Washing Pretreatment Enables Soy Sauce Cake Extract to Mitigate Heterocyclic Amine Formation in Fried Pork Loin

This dataset contains the raw experimental data supporting the manuscript entitled “Water Washing as a Pretreatment to Mitigate Heterocyclic Amine Formation Promoted by Soy Sauce Cake Extract in Fried Pork Loin.” The dataset includes compositional data for soy sauce cake and soy sauce cake ethanol extract, antioxidant capacity, isoflavone aglycone profiles, heterocyclic amine concentrations in cooked protein foods and marinated fried pork loin, marinating powder application data, sensory evaluation scores, and statistical analysis outputs.