The effects of cooking factors, such as frying temperature (175, 200, and 225°C) and time (5, 10 and 15 min), frying oils (sunflower, canola, soybean, peanut, and corn oil), muscle‐fat ratios (5%, 10%, and 20%) and salt levels (3%, 5%, and 8%), on the formation of heterocyclic aromatic amines (HAAs), were investigated in fried beef patties. Eight HAAs, including 2‐amino‐1,6‐dimethylimidazo[4,5‐b]pyridine (DMIP), 2‐amino‐1,5,6‐trimethylimidazo[4,5‐b]pyridine (1,5,6‐TMIP), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐f]pyridine (PhIP), 2‐amino‐3‐methyl‐3H‐imidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3‐methyl‐imidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx), and 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), were chosen as target HAAs, and results suggested frying temperature and time, muscle‐fat ratios and salt levels had significant effects (p < .05) on the formation of HAAs in fried beef patties. The contents of HAAs increased as frying temperature and time, muscle‐fat ratio, and salt level increased. HAAs composition did not change when the beef patties were fried using different frying oils. Beef patties fried with sunflower oil produced the highest amount of total HAAs, followed by those fried with peanut, canola, corn, and soybean oil. The dominating HAAs were PhIP and MeIQx in all analyzed samples.
Novelty impact statement
Heterocyclic aromatic amines (HAAs) are a class of potentially carcinogenic compounds that could be caused by cooking protein‐rich foods at high temperatures. In the current study, a method for detecting eight HAAs in fried beef patties were established and validated and the effects of five cooking factors on the formation of HAAs in fried beef patties were investigated simultaneously, which would provide clues to understand the cooking factors that affect the formation of HAAs in meat products.
