Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

Wang, Bo; Li, Haijing; Huang, Zhibo; Kong, Baohua; Liu, Qian; Wang, Hao; Xu, Ming; Xia, Xiufang

doi:10.1016/j.meatsci.2021.108457

Cited by 45 publications

(18 citation statements)

References 43 publications

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“…Among all of the HAAs, Norharman was the most abundant HAA in each treatment, consistent with the reports by Wang et al [ 50 ] and Khan et al [ 18 ]. The Norharman content in the CS samples was significantly lower than those of the other three samples ( p < 0.05), and there were no significant differences between the SS2 and SS3 samples ( p > 0.05).…”

Section: Resultssupporting

confidence: 91%

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Wang

et al. 2022

Foods

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The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.

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Section: Resultssupporting

confidence: 91%

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Wang

et al. 2022

Foods

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“…Wang et al. (2021) studied the effects of frying temperatures (150–250°C) and time (0.5–2.5 min) on the formation of HAAs in roasted pork and determined that the effects of temperature were more pronounced. Our results confirm that frying temperature and time are the important factors affecting the formation of HAAs in beef patties, and their formation was enhanced significantly with the increase in thermal intensity.…”

Section: Resultsmentioning

confidence: 99%

Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties

Fan

et al. 2022

Food Processing Preservation

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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.

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“…It was reported that the notes of burnt and oily increased significantly as the temperature increased (Zhang et al., 2019). Besides, protein crosslinking and deamidation rates played an important role in influencing flavor and taste properties (Wang et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

Pei

Wen

et al. 2021

Journal of Food Science

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Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid Loligo chinensis. The results showed that the vacuum-fried (VF) group had lower moisture and total fat contents and looser microstructures than the atmospheric-fried (AF) group. The amino acid contents and molecular weight revealed that the proteins were well preserved during vacuum frying. Carbonyl content in the VF ring, tentacle, and fin samples increased nearly 2.53-, 1.54-, and 2.56-fold, respectively, compared to that in the corresponding fresh group, but these increases were lower than those of the corresponding AF group. In addition, the secondary structures of proteins revealed a slight decrease in the α-helix and β-turn contents and a significant increase in the β-sheet content during vacuum frying. Therefore, vacuum frying can be used as an efficient processing method to conserve the high nutritive quality of the product. Practical Application: As a developing alternative technology to prepare healthier fried products, vacuum frying has been the focus of recent researches. Vacuum frying produced squid products that had lower TBARS values, carbonyl contents, and Schiff base substances compared to atmospheric frying. And the protein secondary structures of the vacuum-fried group retained better. The study proved that vacuum frying could be an effective method with the advantages of high protein stability and product quality.

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Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

Cited by 45 publications

References 43 publications

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)

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