Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

“…The preparation of traditional braised chicken involves a frying process for a few minutes before a relatively low temperature braising for several hours ( Cheng et al, 2019 ). The main purpose of the short-time frying process is to generate a golden color and an attractive flavor, rather than make the product fully cooked ( Yao et al, 2013 ).…”

“…Short-time frying gives meat products attractive color, rich aroma and crispy texture, however, it also provides convenient conditions for the formation of consequent cooking-induced contaminants such as HAs. Braised chicken is a time-honored meat product in China, which undergoes a high-temperature frying process for a few minutes before braising at a low temperature for several hours ( Cheng et al, 2019 ). Raw chicken is usually immersed with honey or maltose solution before frying to get a golden yellow color and an attractive taste of the product ( Cheng et al, 2019 ).…”

“…Braised chicken is a time-honored meat product in China, which undergoes a high-temperature frying process for a few minutes before braising at a low temperature for several hours ( Cheng et al, 2019 ). Raw chicken is usually immersed with honey or maltose solution before frying to get a golden yellow color and an attractive taste of the product ( Cheng et al, 2019 ). The frying oil tends to be used repeatedly to reduce the costs of the products ( Xu et al, 2022 ), which may cause thermal decomposition and oxidation of fat ( Wang et al, 2015 ).…”

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

“…16,17 These characteristics are mainly attributed to its special and complicated processing method: chicken carcass is shaped and coated with maltose or honey before deep-frying, then braised in reused marinade for a long time after being deep-fried. [17][18][19] In our previous research, 20 HCA content was high in commercial ready-to-eat braised chicken samples, and parameters may play a major role in the HCA level. Yao et al 17 report that the amount of total HCAs and each HCA compound increased with the frying and boiling time in model systems.…”

“…In our previous research, HCA content was high in commercial ready‐to‐eat braised chicken samples, and parameters may play a major role in the HCA level. Yao et al .…”