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

The effects of different frying temperatures (150, 175, 200, 225 and 250 ?C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 ?C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225?250 ?C) and long frying time (2?2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 ?C for 1.5?2 min was the most suitable condition for preparing roasted pork.

Automated summary

The study found that as frying temperature and time increased, the yield, shear force, and L* value of roasted pork decreased, while the a*, b* values and HAA content increased. Roast pork fried at 225°C for 1 minute received the highest overall acceptability score. However, high frying temperature and time resulted in higher levels of HAA in the roasted pork.